Quick sauteed cherry tomatoes

By Mary Berg
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Every dinner needs some veg!  This is a quick and easy side that goes perfectly with pork tenderloin and polenta and, you guessed it, uses up some more of those double duty ingredients!
This recipe comes in around $4.



  • 2 tablespoons extra virgin olive oil
  • 1 pint cherry tomatoes, halved
  • 1 clove garlic, finely minced
  • 3 tablespoons roughly torn parsley leaves
  • Salt and pepper, to taste


  1. Heat a large sauté pan over medium heat.  Once hot, add the oil, cherry tomatoes, and a pinch of salt and pepper and cook until the tomatoes start to soften and get a little bit of colour, about four minutes. 
  2. Add the garlic and cook for another three to four minutes. 
  3. Remove from the heat, toss in the parsley, and season to taste.  Serve on top of some creamy polenta to go with your beautiful pancetta wrapped pork tenderloin!


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