Ingredients

• 2 tablespoons kosher for Passover balsamic vinegar
• 2 tablespoons kosher for Passover oil
• 1 1/4 teaspoons minced garlic
• 4 cups assorted cherry tomatoes, some halved
• Freshly ground black pepper to taste
• 1/4 cup chopped fresh rosemary
• Rosemary sprigs

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Instructions

1. In a large non-stick skillet heat vinegar, oil, and garlic over moderate heat until just simmering. Add tomatoes, pepper, and salt to taste and cook, tossing, until slightly tender and heated through, 1 to 2 minutes.
2. Toss tomatoes with chopped rosemary and garnish with rosemary sprigs.