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Saturday, August 10, 2013

Cherry Tomatoes with Onion, Olives, and Feta Cheese

Tomatoes are on! My little guys enjoy eating sweet cherry tomatoes right off the plant. I don't blame them--it is such a treat, to eat a mouthful of tomato warm from the sun. Here's one of my favorite ways to prepare them, when we have enough to cook. It's from my favorite cookbook, Vegetables Every Day, which is used so well that the binding is broken and I've got pages falling out.


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Cherry Tomatoes with Onion, Olives, and Feta Cheese


Source: Vegetables Every Day by Jack Bishop
Serves 4

2 T olive oil
1 medium onion, minced (or sliced)
1 pint cherry tomatoes, stems removed
12 large Kalamata olives, pitted and chopped (or sliced; it's good with just regular black olives, too)
1 T minced fresh parsley leaves
freshly ground black pepper
2 oz feta cheese, crumbled (about 1/2 c)

Heat the oil in a large skillet. Add the onion and saute over medium heat until golden, about 5 minutes. Raise the heat to medium-high and add the tomatoes. Cook just until the tomatoes are heated through and the skins are beginning to brown in spots, about 2 minutes. Add the olives, parsley, and pepper to taste. Transfer the tomato mixture to a wide, shallow serving bowl. Sprinkle the cheese over the tomatoes and serve immediately.

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