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cherry tomato and herb stir fry

by dig the dirt editor

Thank you to Renee Shepherd for this fresh from the vine recipe!

This recipe is especially appetizing if you use 2 or 3 different colored-cherry tomatoes.  Try these seeds from Renee's Garden to grow your own!



1 pint (about 3 dozen) cherry tomatoes, stemmed, washed, and patted dry
1 tablespoon butter
1 tablespoon olive oil
1 large clove garlic, minced
1 shallot or 2 scallions, minced
1/3 cup chopped fresh basil
1 tablespoon chopped fresh oregano
salt and freshly ground pepper to taste

In a large skillet, heat butter and oil. Add garlic and shallot or scallions and sauté for 2 to 3 minutes, until fragrant. Add tomatoes and herbs, shaking pan continuously for 2 to 3 minutes, until heated through. Do not overcook. Season with salt and pepper to taste. Serve immediately. Serves 4.

For more great garden-inspired recipes, see Renee's books,
Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden


recipes, recipes from the garden, renee's garden


Yum! That looks delicious!!
gardengirl commented on 10/04/10