A rich and savory skillet dish of burst cherry tomatoes and melted cheese in a luscious garlic butter sauce.
60 gMonterey Jack
30 gButter
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150 gTomatoes
5 gGarlic
Optional
1 gBasil
Optional
To tasteSalt
To tasteBlack Pepper
Wash the tomatoes and mince the garlic before starting the skillet.
Melt the butter in a skillet over medium heat until bubbling.
Add the cherry tomatoes and minced garlic, seasoning with salt and black pepper.
Cook the tomatoes, stirring occasionally, until they begin to burst and create a light sauce with the butter.
Sprinkle the cheese and dried basil over the tomatoes.
Cover the pan for a moment until the cheese is completely melted and gooey.