Vegan Recipes

This Recipe by Anne Lynch, Vegan Personal Chef (Pittsburgh, PA): Anne@HealingArtsByAmethyst.com

Sautéed Cherry Tomatoes with Mediterranean Herbs

1 1/2 tablespoons olive oil
4 cups cherry tomatoes
3 tablespoons each finely chopped fresh basil, mint, and parsley
Salt and pepper to taste

In a large skillet, heat oil over medium-high heat. Add tomatoes and cook, tossing and stirring often, until the skins begin to split.
Remove from heat, toss with herbs, and season with salt and pepper. Serve warm.