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This dish is fast, delicious and cute.   It's full of lycopene and other goodies, and is so pretty no one will realize they are eating "health food".

Our favorite way of serving is to cook Cheesy Grits and Frazzled Onions.  Press a hollow in a dollop of grits, add a lining of Frazzled Onions to make a nest, and drop some red tomato "eggs" in the nest.   You can frazzle the onions while the grits finish cooking and the tomatoes are being prepared, so it's not too time-consuming for a breakfast treat.

Hot Dilled Baby Tomatoes

1 pkg. of cherry or grape tomatoes, washed and hulled   (Note)
1 1/2 teaspoon olive oil
2 teaspoons sugar
1 teaspoon lemon juice
1 tablespoon fresh finely snipped dill, OR 1 teaspoon dried dill

Heat oil in a skillet, preferably non-stick.   When hot, add tomatoes.  Shake over a medium fire to coat with oil.  Add sugar, lemon juice and dill.   Continue to shake gently 2 to 4 minutes, until tomatoes are hot or until skins start to break.  Remove from skillet and serve immediately as a side dish or topping.

Note:   If cherry or grape tomatoes aren't available, halved plum tomatoes may be substituted;  use 1/2 teaspoon of cornstarch mixed into 1 tablespoon of water and add at the end, as the halved tomatoes will "bleed" some watery juices.)






The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201

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