emerald coast olive oil

Sauteed Cherry tomatoes

1 pint cherry tomatoes, halved

3 tablespoons Rosemary Olive Oil

2 tablespoons Traditional Balsamic Vinegar

3-5 sprigs fresh thyme or 1/2 teaspoon dried thyme

Salt and pepper to taste

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In a medium skillet, heat Rosemary Olive Oil over medium high heat.  Add the cherry tomatoes and saute just until they start to soften, about 4-5 minutes.  Add the thyme, balsamic vinegar and some salt and pepper.  Heat through, about 1 minute.  Serve.

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