Little Golden Tomatoes Sautéed With Green And Black Olive Recipes

SAUTEED BLACK OLIVES WITH TOMATOES

Steps:

• Rinse and drain olives; you can pit them or not, whichever you prefer. Combine tomatoes and salt in a medium bowl. Set aside.
• Heat olive oil in a medium skillet, add garlic, and cook over medium-low heat until just starting to brown, 2 to 5 minutes.
• Add olives and thyme. Cook over medium heat, stirring often, 3 to 4 minutes. Add tomatoes, cook over medium heat until juices thicken a bit and flavors are combined, 5 to 8 minutes. Season to taste with pepper. Serve this colorful antipasto with chunks of crusty bread. Just before serving, stir in the parsley.

GARLIC AND HERB TOMATOES

Steps:

• Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.

ZUCCHINI, TOMATO & BLACK OLIVE GRATIN

Steps:

• Saute onion in 2 oz of the oil over medium high heat for 5 minutes.
• Add garlic, thyme, chili flakes, salt& pepper and continue cooking until onions are until golden brown& semi soft (about 5 more mins).
• Remove from the heat, let cool& add olives.
• In a bowl, toss zucchini with basil& 2 oz of olive oil.
• Layer the onion/olive mixture evenly in the bottom of an 8 x 8 inch casserole dish.
• Start alternating the zucchini mixture and the tomatoes/red peppers in layers on top of the onion mixture.
• Season each layer with salt& pepper to taste.
• Mix bread crumbs, parmesan& parsley in a bowl; sprinkle over top of vegetables.
• Bake in preheated 375F oven for 25 minutes.