Ingredients
Scale
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 2 teaspoons peeled, finely chopped ginger
- 10-12 small, ripe, sweet tomatoes (1 pound), quartered or halved if very small (about 3 cups)
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons honey
- 2 tablespoons thinly sliced chives (garlic chives are great here) or scallion greens
Instructions
- Heat the olive oil in a large, heavy skillet over medium-high heat. Add the garlic and ginger and cook, stirring, just until fragrant, about 1 minute. Add the tomatoes, sprinkle with the salt, and cook, tossing often, until they just start to collapse, 2-4 minutes. Remove from the heat.
- Add the honey, sprinkle with the chives or scallions, and mix gently with a rubber spatula. The more you stir, the juicier they get.
Notes
*From TOMATOES: A Savor the South® cookbook by Miriam Rubin. Copyright © 2013 by Miriam Rubin. Used by permission of the University of North Carolina Press.
Nutrition
- Serving Size: 1