"This is a simple, delicious dish of cherry tomatoes and olives. Garlic and balsamic vinegar round out the flavor, and pine nuts add a pleasant crunch if desired. Quick cooking over high heat intensifies the tomatoes so this is good even in winter!" — JUMAHA
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pitted kalamata olives
ground black pepper to taste
Made this just as written. We loved it!
Tasty, but it needs something else. I doubled the amount of kalamata olives and the tomatoes were still overpowering. I think it works best cooled in the fridge; I tried it both hot and cold and liked the latter better.
Different and delicious as written! My tomatoes didn't really wrinkle, they just started splitting open after a while. I do recommend chopping the olives to better distribute them. Easy to double.
We really enjoyed this dish but hubby thought that it would have been so much better with sauteed onions added. I loved it as a different kind of side. Thank you so much for posting your recipe.
This is so simple and so good! I am not a huge olive fan and they are great in this! I have a ton of cherry tomatoes in my garden and never know what to do with them. I also added some diced up eggplant because I had some! Delicious.
This recipe is simple but delicious. Sometimes less is more. Great way to use the tomato bounty from the garden!
* Percent Daily Values are based on a 2,000 calorie diet.
Cherry Tomatoes and Olives
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 125
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