Pan Roasted Cherry Tomatoes
from CountryLady

A perfect side (from Canadian Living) when tomatoes are in season without turning on your oven! I made it last night using Juliette tomatoes from my freezer. It was quick, easy and very good - I'm sure that it will be even better when the new tomato crop is available!

SERVES 4

• 1 tablespoon extra virgin olive oil
• 4 cups cherry tomatoes, halved
• 1 garlic clove, minced
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon salt
• 1 pinch sugar
• 1 pinch red pepper flakes
• 2 green onions, sliced
• 2 teaspoons balsamic vinegar

Heat oil in a large skillet over medium-high heat.

Add next 7 ingredients and fry until tomatoes are shrivelled, stirring occasionally, about 5 minutes.

Stir in balsamic vinegar and serve.