Serves 4
A little sugar intensifies the flavor of the tomatoes and helps balance the acidity of the lemon juice.
| 1 | tablespoon olive oil |
| 1/2 | pound sugar snap peas , ends snapped off and strings removed |
| 2 | cups cherry tomatoes , cut in half |
| 1 | teaspoon sugar |
| 1 | medium clove garlic , minced |
| 1 | teaspoon grated lemon zest and 1 tablespoon juice from 1 lemon |
| | Table salt and ground black pepper |
Heat oil in large nonstick skillet over medium heat until just shimmering. Add peas and cook, stirring occasionally, until crisp/tender, 2 to 3 minutes. Transfer peas to medium serving bowl. Add cherry tomatoes, sugar, garlic, and lemon zest to skillet and cook for 30 seconds. Add lemon juice, toss well, then transfer tomatoes to bowl with sugar snap peas. Toss to combine and season with salt and pepper to taste. Serve.
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