Sautéed Cherry Tomatoes with Chèvre

A delicious side dish that can be made with local ingredients year round.

Course Salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Gail Hall


  • 1 tbsp Extra Virgin Olive Oil
  • 2 cups Crushed Garlic
  • 4 cups Cherry and/or Grape Tomatoes rinsed and dried
  • 1/2-1 cup Water
  • to taste Sea Salt and Fresh Ground Pepper
  • 1/2 cup Chevre Cheese or Feta try Fairwinds Farm available at Earth’s General Store and Planet Organic
  • 1/4 cup Chiffonade of Fresh Basil


  1. ln a large skillet, heat frying pan over high heat.

  2. Add olive oil and heat until oil is hot.

  3. Reduce heat to medium and add garlic, stirring for 1 minute.

  4. Add tomatoes and stir for the next two to three minutes, until they soften and start to break and stew in their juices.

  5. Add 1⁄2 to 1 cup cup of water if liquid has reduced.

  6. Cover with lid and let simmer for two minutes.

  7. Remove from heat and season with sea salt and freshly ground pepper.

  8. Transfer to serving dish and dot with goat cheese or feta.

  9. Garnish with freshly chopped basil (chiffonade cut).

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