Ingredients
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3 tablespoons olive oil
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1 (12 ounce) basket cherry tomatoes, stemmed
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1/4 cup toasted pine nuts
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2 tablespoons fresh basil, chopped or 2 teaspoons dried crumbled basil
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3/4 tablespoon red wine vinegar
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3/4 tablespoon balsamic vinegar
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1 pinch salt
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1 dash pepper
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fresh basil sprig
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1 large garlic clove, minced
Instructions
- Heat oil in large skillet over medium heat.
- Add garlic and tomatoes and saute until tomatoes are just heated through, stirring occasionally about 5 minutes.
- Add toasted pine nuts, basil and vinegars, stir 1 minute.
- Season with salt and pepper.
- Transfer tomato mixture to shallow platter.
- Garnish with fresh basil sprig and serve.