Herbed Tomatoes

3 TBL olive oil
2 tsp minced garlic
4 Cups cherry tomatoes or grape tomatoes
2 tsp chopped fresh basil
2 tsp chopped fresh parsley
2 tsp chopped fresh oregano
1 tsp salt
¼ tsp black pepper

Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, oregano, salt and pepper. Reduce the heat to low and cook for 5 to 7 minutes, stir gently occasionally, until the tomatoes begin to loose their firmness. Serve alone or over pasta.
(modified from a Barefoot Contessa recipe)

Pico de Gallo

(or fresh chunky salsa)
2 jalapenos, seeded and diced
4 medium sized tomatoes, diced
1/2 yellow onion, diced
3 TBL lime juice
2 TBL minced garlic
1/4 Cup cilantro, chopped

Combine ingredients in a large bowl. Season with salt and pepper to taste. Seal in tupperware for at least 4 hours, will last for a week or more.
(modified from Coffee Cake and Cardio blog)