|(Styling/Sheryl Julian, Catherine Smart; Wendy Maeda/Globe Staff)|
Sunday Supper & More
|2||tablespoons olive oil|
|4||pints mixed red and yellow cherry tomatoes|
|Salt and pepper, to taste|
|2||tablespoons chopped fresh parsley|
1. In a large skillet, heat the olive oil. Add the tomatoes, salt, and pepper. Cook, stirring constantly, for 5 to 8 minutes or until the tomatoes begin to burst.
2. Sprinkle with parsley. (Save 2 cups for the soup.)
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