1/4 cup (60 ml) olive oil

2 tablespoons (30 ml) lemon juice

1 tablespoon (15 ml) honey

2 cloves garlic, peeled and lightly crushed

1 pinch crushed red pepper flakes (optional)

1 lb (454 g) cherry tomato clusters

1 tablespoon (15 ml) fresh basil

Salt and pepper

In a large non-stick skillet, heat the oil with the lemon juice, honey, garlic and pepper. Salt and pepper.

Place the tomato clusters in the skillet. Cover and simmer gently for 10 to 12 minutes or until the tomatoes just begin to burst. Plate the tomato clusters and drizzle with the hot dressing. Sprinkle with the basil, if desired. Serve with grilled fish or poultry.

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