Creamy Cherry Tomatoes and Olives
by Tarla Dalal
Just close your eyes and imagine a bowlful of bright red cherry tomatoes and sliced black olives. Isn’t the very vision appetizing? Now, add to that a very creamy and cheesy sauce, and you cannot stay put for a minute longer. Off to the kitchen, on with the apron, ready to cook up lip-smacking Creamy Cherry Tomatoes and Olives! Although optional, the dash of white wine does impart a very exotic touch to this dish, so try to include it in your preparation. You can also replace tomatoes and olives with other crunchy, tangy veggies that you think will go well with herbs and cheese.
Creamy Cherry Tomatoes and Olives recipe - How to make Creamy Cherry Tomatoes and Olives
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
1 cup cherry tomatoes
2 tbsp sliced black olives
1 tsp oil
1 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
1/4 cup fresh cream
1 tbsp white wine (optional)
2 tbsp grated processed cheese
salt and freshly ground black pepper (kalimirch) to taste
1 tsp dry red chilli flakes (paprika)
1/2 tsp dried oregano
- Method
- Heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes.
- Add the tomatoes, olives and salt, mix well and cook on a medium flame for 3 to 4 minutes or till they turn soft, while stirring occasionally.
- Add the fresh cream, white wine, cheese, pepper, chilli flakes and oregano, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Serve immediately.
| Energy | 162 cal |
| Protein | 3.2 g |
| Carbohydrates | 5.2 g |
| Fiber | 0.5 g |
| Fat | 13.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 202.7 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 3.9 mg |
| Folic Acid | 3.1 mcg |
| Calcium | 104.3 mg |
| Iron | 0.4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 10 mg |
| Potassium | 67 mg |
| Zinc | 0.2 mg |
It was sour. But after adding little sugar it tastes great.