Sauteed Tiny Tomatoes With Chile

• 2 tablespoons olive oil
• 1 small yellow onions or 1 small sweet onion, diced
• 5 cloves roasted garlic, with its roasting oil
• 1 12 lbs grape tomatoes or 1 12 lbs cherry tomatoes
• 2 tablespoons minced fresh flat-leaf parsley
• 12 teaspoon dried red pepper flakes
• 14 cup chopped mixed fresh herbs (oregano, thyme, chives, and or or tarragon)
• sea salt or kosher salt

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and roasted garlic and cook, stirring often, for about 5 minutes, until the onion is tender and aromatic (mash the garlic a bit to help break it up and distribute it evenly).
3. Add the tomatoes, parsley, and pepper flakes.
4. Increase the heat to medium-high and saute, stirring occasionally, for about 3 minutes, until the tomatoes are heated through and you see that a handful of the tomatoes' skins have begun to split.
5. Remove the skillet from the heat and sprinkle with the reserved garlic oil, mixed herbs and salt.
6. Transfer to a warmed serving bowl or individual plates and serve immediately.

olive oil, yellow onions, garlic, grape tomatoes, parsley, red pepper, herbs, salt

Taken from www.food.com/recipe/sauteed-tiny-tomatoes-with-chile-522374 (may not work)