Cherry Tomatoes with Mint
I was looking for new ways to use the mint that I can't seem to kill off in my garden and was pleasantly surprised at how good the combination of broiled tomatoes with a lemon-mint coating tasted. And it took me all of about 3 minutes to make!
Juice of 1 large lemon
3 tablespoons extra virgin olive oil
¼ cup chopped, fresh mint
¼ teaspoon salt
½ teaspoon sugar
4 cups (2 pints) cherry tomatoes
Preheat oven to broil. In a medium bowl, mix together lemon, olive oil, mint, salt and sugar. Add tomatoes and toss to coat. Transfer to a roasting pan. Place under broiler on top shelf for just a few minutes, until tomatoes warm and wrinkle slightly. Serve immediately alongside steak or other meats or even on top of perhaps a tuna pasta salad. Serves 4.
Notes: Tomatoes are certainly very healthy, but even more so when they're cooked. To explain it more scientifically, when they're heated they release some whatchamacallit that's really good for you. Also, you can roast the tomatoes in a grilling basket on the grill, then toss with the mint sauce while hot.