SAUTEED CHERRY TOMATOES
Super simple and delicious side dish recipe using cherry or pear tomatoes!
Provided by RecipeGirl.com
Categories Side Dish
Time 7m
Number Of Ingredients 6
Steps:
- Heat the oil in 12-inch skillet over medium-high heat until shimmering. Add the tomatoes and sugar and cook, tossing frequently, until the tomatoes are hot, about 1 minute. Stir in the garlic and cook until fragrant, about 30 seconds.
- Off heat, stir in the basil and season with salt and pepper to taste. Serve.
Nutrition Facts : ServingSize 1 serving, Calories 67 kcal, Carbohydrate 8 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 17 mg, Fiber 1 g, Sugar 6 g
ROASTED CHERRY TOMATOES
Steps:
- Preheat the oven to 400 degrees F.
- Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
- Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.
SAUTEED CHERRY TOMATOES WITH GARLIC AND BASIL
Cherry tomatoes take less than 10 minutes to prepare.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Vegetables Tomatoes
Yield 8
Number Of Ingredients 5
Steps:
- Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.
Nutrition Facts : Calories 46.7 calories, Carbohydrate 3.7 g, Fat 3.6 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 6.9 mg
GARLIC AND HERB TOMATOES
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.
ROASTED CHERRY TOMATOES
This is one of the easiest side dishes I've found. I don't even like most tomatoes, but I love these sweet little cherry tomatoes. This is the basic recipe, but you can also add slivered garlic to the roasting pan and/or chopped fresh basil and Parmesan cheese at the end. Very good with pasta!
Provided by Kristen M
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk olive oil, balsamic vinegar, salt, and pepper in a large bowl. Add cherry tomatoes; toss to coat.
- Spread cherry tomatoes in an even layer on a rimmed baking sheet.
- Roast until skins are slightly shriveled, 35 to 40 minutes.
Nutrition Facts : Calories 84.5 calories, Carbohydrate 5.5 g, Fat 7.1 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 1 g, Sodium 446.7 mg, Sugar 0.3 g
PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE
Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.
Provided by Anna Stockwell
Categories Pasta Tomato Vegetarian Kid-Friendly Quick & Easy Basil Healthy Small Plates
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
- Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
- Toss pasta with tomato sauce and basil. Top with Parmesan.
CHERRY TOMATO MOZZARELLA SAUTE
This side dish is full of flavor and so quick to put together. The cherry tomatoes and mozzarella are perfect alongside almost any main dish you can think of. -Summer Jones, Pleasant Grove, Utah
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat; saute shallots with thyme until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes, salt and pepper; heat through. Remove from heat; stir in cheese.
Nutrition Facts : Calories 127 calories, Fat 9g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 194mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
SPICY SAUTEED FISH WITH OLIVES AND CHERRY TOMATOES
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.
SAUTEED CHERRY TOMATO SAUCE
Another Sara Moulton recipe that will be made with some of the MANY cherry tomatoes that have come out of my garden!!
Provided by SkinnyMinnie
Categories Sauces
Time 40m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Puree the garlic in a food processor fitted with the chopping blade.
- Add onion and pulse 3-4 times, until finely chopped.
- Heat oil in a large skillet over high heat until hot.
- Reduce heat to medium and add the onion and garlic.
- Cook, stirring occasionally, until they are softened, about 5 minute.
- Meanwhile, place 1 pint of the cherry tomatoes in the food processor bowl and pulse 3-4 times, until coarsely chopped.
- Transfer to a bowl and repeat with the remaining 2 pints of tomatoes.
- Add the chopped tomatoes to the onion and simmer, stirring frequently, until they form a sauce, about 15-20 minute.
- Add salt and pepper to taste and serve with your favorite pasta or gnocchi.
Nutrition Facts : Calories 177.3, Fat 14, SaturatedFat 1.9, Sodium 13.3, Carbohydrate 12.8, Fiber 3.2, Sugar 7.1, Protein 2.6
SAUTEED CHERRY TOMATOES WITH GARLIC BUTTER AND HERBS
I found this dish some time ago in a magazine. I don't recall what magazine. It's delicious and borders on being addictive. I could live on these.
Provided by Shanna021
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon of the butter in large skillet over medium heat.
- Add cherry tomatoes, salt and pepper; saute, tossing occasionally, until some of the tomato skins just begin to split, for about 3 minutes.
- Stir in basil, parsley, green onion and garlic.
- Cook, stirring occasionally, 2 minutes longer.
- Reduce heat to low.
- Add remaining 1 tablespoon butter.
- Cook, swirling pan, until butter is just creamy and the cherry tomatoes are coated.
- Serve immediately.
Nutrition Facts : Calories 68, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 151.6, Carbohydrate 3.7, Fiber 1.1, Sugar 2.1, Protein 0.9
PEARL COUSCOUS WITH SAUTéED CHERRY TOMATOES
This is a simple dish with few ingredients and lots of flavor. The sauce, inspired by Melissa Clark's pasta with burst cherry tomatoes, is incredibly sweet and wraps itself around each nugget of couscous in the most delicious way. Cherry tomatoes break down in a hot pan in about five minutes, collapsing just enough to release some juice, which quickly thickens and caramelizes a bit. You want the tomatoes to stay partially intact so that you don't just get skins floating in sauce, but you need to cook them long enough to achieve the caramelized flavor that makes a tomato sauce sweet. You can cook the couscous a couple of days ahead and reheat in a pan with a little olive oil or in the microwave.
Provided by Martha Rose Shulman
Categories main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a large saucepan over medium-high heat and add couscous. Toast couscous, shaking pan or stirring often, until it colors very lightly and smells aromatic and toasty, a bit like popcorn. Immediately add 2 quarts water and salt to taste (be generous, as if you are cooking pasta) and boil 10 minutes, until couscous is al dente; it should not be mushy, and there should still be plenty of water in the pot. Drain through a strainer and rinse with cold water. Tap strainer against sink to drain well, then return couscous to the pot, cover pot with a kitchen towel, and return lid. Let sit for 10 minutes while you make the sauce.
- In a wide, heavy skillet, heat olive oil over medium heat and add garlic. As soon as it begins to sizzle and smell fragrant, usually in about 30 seconds, add cherry tomatoes and turn heat up to medium-high. Add sugar, salt and basil sprig and cook, stirring often, until tomatoes collapse and skins shrivel. Some of the tomato pulp will be in the pan, and should thicken and caramelize slightly, but there should still be pulp inside the skins. This should only take about 5 minutes. Turn off heat and remove basil sprig. Taste and adjust seasonings. Add a little fresh pepper if desired.
- Add couscous to the pan along with slivered basil, stir together, and serve.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 6 grams, Carbohydrate 50 grams, Fat 7 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1522 milligrams, Sugar 3 grams
SAUTEED GRAPE TOMATOES
Take familiar techniques, like sauteing, and apply them in new ways for this delicious side.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 5
Steps:
- In a large skillet, heat oil over medium-low heat. Cook shallot, stirring often, until softened, about 5 minutes.
- Add tomatoes and 1/2 cup water. Bring to a simmer; cook, covered, 5 minutes. Uncover, and raise heat to medium-high; cook, tossing often, until tomatoes have softened and water has evaporated, about 3 minutes.
- Stir in parsley. Season with salt and pepper; toss to combine.
Nutrition Facts : Calories 45 g, Fat 2 g, Protein 1 g
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