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Recipes from Everyday Cooking Rainbow Tomatoes 2 tablespoons olive oil1 teaspoon whole cumin ½ teaspoon salt ¼ teaspoon chili powder 2 pounds baby tomatoes (assorted colors) ½ cup shredded parmesan cheese Heat oil in a pan, add whole cumin. Let them sizzle for a minute. Chop tomatoes in half, add to the pan. Saute them on medium heat, add salt and chili powder. Cook for about 10 minutes max. Sprinkle Parmesan cheese. Serve with any meat or vegetable entrée.
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