2 cups cherry tomatoes
1 pound bocconcini (small mozzarella balls)
1 tablespoon chopped fresh oregano or basil, plus whole leaves for garnish
2 garlic cloves, minced
1/4 cup olive oil
Salt and pepper
Recipe courtesy Ann Volkwein, The Arthur Avenue Cookbook: Recipes and Memories from the Real Little Italy, ReganBooks
Your favorite shows, personalities, and exclusive originals. All in one place.