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Braden Family Cookbook
Chuck Braden
Recipe Index
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TOMATO SALAD – WARM
6 SERVINGS
2
tablespoons extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, chopped
2 pints cherry tomatoes,
rinsed and stems removed
6 scallions, sliced on
an angle
2 tablespoons red wine
vinegar, a generous splash
Salt and pepper
1/2 cup coarsely chopped
flat-leaf parsley
Heat a medium skillet over medium
high heat. Add oil and garlic and cook 2 minutes. Add tomatoes and scallions and
cook until skins begin to burst. Add vinegar and remove from heat. Add salt and
pepper and parsley. Toss and serve.
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