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Ingredients
- 10 cherry tomatoes, rinsed and patted dry
- 1 tbsp. unsalted butter
- 1 tbsp. extra virgin olive oil
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Directions
- In a small heavy skillet, saute/fry the tomatoes in the butter and oil over moderately high heat, stirring, for 3 min or possibly till the skins begin to split. Swirl in the Worcestershire sauce, salt, and pepper and cook the tomatoes, stirring, for 1 minute.
- This is great way to use extra garden cherry tomatoes. It's easy to double and triple the recipe according to the size of your skillet. Delicious with rice and chicken dishes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1380g | |
| Calories 468 | |
| Calories from Fat 243 | 52% |
| Total Fat 27.71g | 35% |
| Saturated Fat 9.56g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 125mg | 5% |
| Potassium 3241mg | 93% |
| Total Carbs 53.92g | 14% |
| Dietary Fiber 16.2g | 54% |
| Sugars 36.0g | 24% |
| Protein 11.97g | 19% |
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