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Sunday Supper & More

Sauteed cherry tomatoes

(Styling/Sheryl Julian, Catherine Smart; Wendy Maeda/Globe Staff)
March 31, 2010

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Serves 8

2 tablespoons olive oil
4 pints mixed red and yellow cherry tomatoes
Salt and pepper, to taste
2 tablespoons chopped fresh parsley

1. In a large skillet, heat the olive oil. Add the tomatoes, salt, and pepper. Cook, stirring constantly, for 5 to 8 minutes or until the tomatoes begin to burst.

2. Sprinkle with parsley. (Save 2 cups for the soup.)

Sheryl Julian

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