CHERRY TOMATOES WITH OLIVES
- 3 TABLESPOONS GARLIC-FLAVORED OIL
- 2 TEASPOONS FINELY CHOPPED FRESH ROSEMARY
- 1 POUND CHERRY OR GRAPE TOMATOES, HALVED
- ¼ CUP MARTINI OR CINZANO ROSATO
- ⅓ CUP OIL-CURED PITTED BLACK OLIVES
- 3 TABLESPOONS CHOPPED FRESH PARSLEY
- SALT AND PEPPER, TO TASTE
WHERE DO I START WITH THIS? You can see at a glance that it is extraordinarily simple, but the full-on flavors have a gratifying complexity that is not reflected in either the length of the ingredients list or the time and technique needed to make it.
- Put the garlic-flavored oil and chopped rosemary into a thick-bottomed, non-stick wok—or wide, heavy pan—that comes with a lid, and put it on a low to medium heat to warm up, letting the rosemary sizzle fragrantly in the oil for 30 seconds.
- Add the halved cherry tomatoes and cook, stirring gently, for about 1½ minutes, by which time the tomatoes will start softening and oozing their viscous juices.
- Add the pink vermouth and bring to a bubble, then clamp on a lid and let it cook away for a further minute.
- Remove the lid, stir in the olives, and let it bubble uncovered for another minute, letting the juices reduce a little. Stir in most of the parsley and season to taste, then pour into a warmed serving dish, leaving it to stand for 10 minutes if you can, as the juices will thicken and the flavors mellow.
- Sprinkle with the remaining parsley and serve.