Even a copy editor has to eat, and itâ€™s summer, after all. So hereâ€™s a recipe that can go nicely with that Polenta recipe I gave you a while back, or by itself. And itâ€™s a great way to use a few quarts of those gorgeous small tomatoes any gardener is drowning in, producing a rich, red dish that explodes against the roof of the mouth with every hot forkful.
Cherry tomatoes, onions, garlic, herbs, olive oil. Maybe a dash of salt, and of sugar if your tomatoes are on the acidic side.
If youâ€™re using bulb onions (white or red) chop a couple tablespoons and fry until soft but not brown, adding the garlic towards the end. The amount of garlic varies by the tolerance levels of the dinersâ€”start with one piece and work up from there in future batches. If youâ€™re using green onions, just fry those and the garlic for a minute.
Turn up the heat and add the rinsed tomatoes, stirring occasionally until the smell of garlic and whatever herbs you threw in makes you drool over the stove, and until the skins of the tomatoes are beginning to split. If youâ€™re putting them over polenta or pasta, you might want to let them go just a bit softer.
A pint makes a side-dish for three or four. Or two if theyâ€™re big tomato (or garlic) lovers.