Warm Cherry Tomato Relish

Based on the ATK book The Best 30-Minute Recipe.

NOTES:

1. Serve with poultry, fish, or pork; for example, the sauteed chicken breasts.

2. A pint of cherry tomatoes is about 25-30 of them.

3. We substituted thyme for the original rosemary, and we omitted the olives.

4. We squeezed in a bit of lemon juice at the end.


INGREDIENTS:

1 tsp lemon zest, from about 1/2 lemon
2 garlic cloves
1/2 tsp fresh thyme
1 pint (25-30) cherry tomatoes
Lemon juice, about 1 to 1-1/2 tsp
Salt and pepper
Olive oil


PREPARATION:

1. Halve the tomatoes and set aside.

2. Combine lemon zest and thyme.  Set aside.

3. Mince the garlic and set aside.

4. Prepare the poultry, fish, or pork on the stove top and reserve any choices or browned bits (but not burnt ones).

5. After removing the cooked protein from the skillet, add the zest, garlic, and thyme.

6. Return to medium-high heat and cook until fragrant, about 30 secs.

7. Add tomatoes and cook, scraping up any browned bits.  Gently squeeze the juice of half of a lemon into the tomatoes and stir.

8. Cook about 3-4 minutes until hot and a fair amount of moisture has been released.

9. Add salt and pepper to taste, then stir in up to 2 Tbl olive oil.