Ingredients
1 tablespoon butter
1 teaspoon crushed garlic
1/3 cup slivered almonds
1 pint fresh cherry tomatoes, any variety
2 tablespoons chopped fresh basil
Preparation
In medium skillet with lid, melt butter over medium heat. Add garlic and almonds and cook until golden brown; about 3 minutes. Remove from heat and allow to cool 15 to 20 minutes. Add cherry tomatoes, cover and set aside.
Just before serving, remove cover and place on high heat. Shake skillet vigorously, about 30 seconds or until heated thoroughly, but not mushy. Do not overcook. Add bail and serve immediately.
