Yield: 1 1/2 cups
- 2 tablespoons EVOO
- 1 pint cherry tomatoes
- 3/4 teaspoon crushed red pepper
- 1 clove garlic, grated
- 1 tablespoon chopped fresh marjoram
- In large skillet, heat EVOO over high. Add tomatoes and red pepper; cook until blistered, about 10 minutes. Off heat, mix in garlic and marjoram; season. Serve as side dish with lamb or chicken.