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    Sautéed Fresh

    Submitted by Deb Plante, of Midland, Mich

    "This is the way we enjoy our freshly picked Roma tomatoes," writes Deb. "We also add other fresh veggies to it for variety, such as 2- to 3-inch zucchini and yellow squash cut lengthwise."

    Cut Small Golden Jubilee and Gala tomatoes in half and add them to the Romas and squash for a nice vegetable dish, she says. Add your own favorites to make it even better.


    • â…“ cup olive oil
    • 1 Tbsp. unsalted butter
    • Pinch sea salt
    • â…› tsp. black pepper
    • 1 Tbsp. or â…› cup parsley leaves, finely chopped
    • 2-3 sweet basil leaves, finely chopped
    • 2-3 leaves of oregano, marjoram, and thyme, finely chopped
    • â…› tsp. ground paprika
    • 6-8 Roma tomatoes, sliced in half-lengthwise


    On top of stove, use medium/high heat. In a large skillet, heat the olive oil, then add butter and stir until butter melts. Add sea salt, pepper, herbs, and paprika, and stir. Add Roma tomatoes, sliced side down and "fry" for 2-3 minutes. If using other vegetables, cook them first for 1 minute, then add tomatoes. Remove from skillet with a "turner" and place on dish.

    Cook's note: If you want to substitute dried Italian seasoning for fresh herbs, use 1½ tsp. Also if you use dried parsley, use 1½ tsp.