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.

Nutrition Facts

per serving
calories 44
total fat 0.6g
saturated fat 0.1g
cholesterol 0mg
dietary fiber 2g
carbohydrate 10g
protein 2g
sodium 308mg

good source of: potassium, vitamin B6, vitamin C

Kitchen Tip

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.

Publication Review By: the Editorial Staff at

Published: 08 Sep 2011

Last Modified: 30 Mar 2015