You could also make this dish with the smaller grape tomatoes. Serve the tomatoes as a vegetable side dish, or toss them with pasta for a light vegetarian main dish.
1 cup water
4 cloves garlic, minced
4 cups cherry tomatoes
1/2 teaspoon salt
1/4 teaspoon oregano
2 tablespoons balsamic vinegar
2 scallions, thinly sliced
1/4 cup chopped fresh basil
1 In a large nonstick skillet, bring 1/2 cup of the water and the garlic to a boil over medium heat. Boil until the garlic is tender, about 1 minute.
2 Add the tomatoes, salt, and oregano, and cook until the tomatoes begin to collapse, about 4 minutes.
3 Add the remaining 1/2 cup water, the vinegar, scallions, and basil, and toss well to combine. Makes 4 servings
Scallops with Sautéed Tomatoes To convert this vegetable side dish to a protein-rich main dish, in step 3, use 1/2 cup orange juice instead of the water and add the remaining ingredients as directed. Then add 1 pound bay scallops and simmer until just opaque, about 3 minutes.
good source of: potassium, vitamin B6, vitamin C
Here’s a good trick for cutting up fresh basil leaves. Take all of the leaves and stack them up. With the long side of the stack facing you, roll the leaves into a cylinder. Then, with a sharp knife, cut the cylinder crosswise into thin shreds. In French cooking, this technique is called making a chiffonade (it literally translates as made of rags). You can leave the shreds as is or chop them even finer, depending on what the recipe calls for.
If you are concerned about sodium levels, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.