2 Tbs extra-virgin olive oil
2 pint boxes cherry tomatoes
1 tsp fresh lemon juice
3 Tbs chopped fresh parsley
1 tsp fresh thyme leaves, chopped
½ tsp salt
freshly ground black pepper
In a large skillet, sauté tomatoes in olive oil over medium heat for two to three minutes, stirring constantly to coat entire surface.
Add lemon juice, parsley, thyme, salt and a generous grinding of black pepper.
Continue to evenly coat tomatoes in mixture.
Holiday Herbs: 17 Easy and Delicious Holiday Recipes with Growing Instructions, 1991, Herb Bits, Norwalk, CT