Warm Cherry Tomato Salad

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 4 cloves garlic, chopped
• 2 pints cherry tomatoes, rinsed and stems removed
• 6 scallions, sliced on an angle
• 2 tablespoons kosher for Passover red wine vinegar, a generous splash
• Salt and pepper
• 1/2 cup coarsely chopped flat-leaf parsley

1. Heat a medium skillet over medium high heat.
2. Add oil and garlic and cook 2 minutes.
3. Add tomatoes and scallions and cook until skins begin to burst.
4. Add vinegar and remove from heat.
5. Add salt and pepper and parsley.
6. Toss and serve.

extravirgin olive oil, garlic, tomatoes, scallions, kosher for passover, salt, flatleaf parsley

Taken from www.foodnetwork.com/recipes/rachael-ray/warm-cherry-tomato-salad-recipe.html (may not work)