Rec, Rev & Pic: Chunky Cherry Tomatoes with Basil!

I got tired of waiting for my sweet 100 plants to produce enough tomatoes to make this dish, so I bought a nice container of grape tomatoes at the supermarket   :)     Mine sat a lot longer than the recipe called for, my menus got juggled and then I forgot to bring them with me when I ate away from home yesterday.    

I don't buy fresh basil often, but between this and the Tomato Basil Snackers I made earlier in the week, it's definitely inspired me to pick up a basil plant!    No big changes to this one, except I scaled it back to about 1/3rd of the original recipe, and I used jarred minced garlic.     :)   It would be great tossed with pasta, or chopped even finer and used with some toasted garlic rubbed bread, bruschetta style   :)

                    Chunky Cherry Tomatoes with Basil

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  quartered cherry tomatoes
  1                cup  loosely packed -- thinly sliced fresh basil
  1         tablespoon  extravirgin olive oil
  1         tablespoon  red wine vinegar
  1         tablespoon  balsamic vinegar
     1/2      teaspoon  salt
     1/4      teaspoon  freshly ground black pepper
  1              large  garlic clove -- minced

Combine all ingredients in a medium bowl; let stand 1 hour. Yield: 12 servings (serving size: 1/4 cup)

NUTRITION PER SERVING
CALORIES 20(59% from fat); FAT 1.3g (sat 0.2g,mono 0.9g,poly 0.2g); PROTEIN 0.4g; CHOLESTEROL 0.0mg; CALCIUM 9mg; SODIUM 101mg; FIBER 0.6g; IRON 0.3mg; CARBOHYDRATE 2.3g

WW:  0 points for 1/4c, 1 PPS for 1/2c

Looks & sounds good Jolene. I bet you could use with chips if you cut the tomatoes small enough. This could be used with a lot of different things. I didn't plant a cherry tomato plant but one came back up from last year.

Thank-you for your r, r, & p.

Jb

(I posted a review earlier that I'll bump up that you might be interested in. A crustless pumpkin pie made with light coconut milk. Very yummy. I don't have the nutritional value but I bet it's a heck of a lot better than store bought)

Hugs~

Hey Jillie!   yes, this would be great with tortilla chips too  :)       Thank you for bumping the other recipe, can you believe I've made pumpkin pies for years, but have never really eaten any?    Can't wait to see your R&R, been having computer trouble today and feel like I'm missing out on lots of good stuff   :)

So I'm not a fan of raw tomotoes but this has my favorites in it...garlic and basil!! And your dang picture just makes it look so good!

Jen, John has a very similar Baked tomato recipe that I love, I bet you could leave these whole and do the same thing.   Or toss them with asparagus, broccoli (ooh or green beans!) and grill or roast them!

                          Baked Cherry Tomatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              quart  cherry tomatoes -- especially Sweet 100's
  1            handful  garlic cloves -- peeled and sliced
  2        tablespoons  snipped chives
     1/4           cup  extra-virgin olive oil
                        juice of 1 lemon
                        black pepper in a mill
                        kosher salt

Place the tomatoes in a baking dish, add the garlic and chives, and toss. Pour the olive oil over the tomatoes, followed by the lemon juice. Toss again, season with several turns of black pepper, and place in a 350 degree oven for 20-30 minutes, until the tomatoes have burst open and the garlic is tender. Remove from the oven and season with kosher salt to taste. Serve hot, warm, or chilled as a side dish.

Source:
  "John (M Wolverine), TOHBB"

NOTES : 4 PPS

Excellent!  I also tossed in a handful of 1" pieces of asparagus.  

I have tons of cherry tomatoes that are just beginning to get ripe. I can't wait to make this. I will probably add some black olives. Thanks.

You're welcome!  Looking foward to your review   :)