Recipe for Sauteed Tomatoes with Pecans

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Yield:

4 to 6.

Ingredients:

Amount	Ingredient
3 tbl	(45 ml) extra-virgin olive oil
1 x	clove garlic, finely chopped
2 cup	(500 ml) cherry tomatoes, stemmed
1/4 cup	(60 ml) coarsely chopped pecans or walnuts
2 tbl	(30 ml) red wine vinegar
	Salt and freshly ground pepper to taste

Instructions:

Instructions: Heat the oil in a skillet over moderate heat. Add the garlic and tomatoes and saute just until the tomatoes are warmed through, about 3 minutes. Add the pecans, vinegar, salt, and pepper and stir for 1 minute. Garnish with chopped basil.

Serves 4 to 6.

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