Sauteed Cherry Tomatoes - serves 5

1 pint cherry tomatoes
1 tbsp olive oil
1 clove garlic, minced
3 tbsp chopped fresh parsley
1/2 shredded wheat biscuit, crushed
1/8 tsp ground black pepper, to taste

Rinse, stem and halve the tomatoes.
In a nonstick skillet, heat oil over medium-high heat. Add garlic and saute 30 seconds. Add tomatoes and parsley and saute 20-30 seconds, or until tomato skins just begin to wilt. Stir constantly so all surfaces of tomatoes cook evenly.
Toss with biscuit crumbs and pepper. Serve immediately.