Nutrition per serving may change if servings are adjusted.
2 pints cherry tomatoes
2 teaspoons extra-virgin olive oil
2 tablespoons chopped fresh chives
Salt & freshly ground pepper, to taste
Heat oil in a medium skillet over medium-high heat. Add tomatoes and cook, stirring often, until the skins start to split, 3 to 4 minutes. Remove from heat; toss with chives and season to taste with salt and pepper.
48 calories;3 g fat(0 g sat); 2 g fiber; 6 g carbohydrates; 1 g protein; 23 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 1,264 IU vitamin A; 21 mg vitamin C; 16 mg calcium; 0 mg iron; 153 mg sodium; 357 mg potassium
Vitamin C (35% daily value), Vitamin A (25% dv)