Sauteed Tomatoes Recipes

SAUTEED CHERRY TOMATOES

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.

SAUTEED GRAPE TOMATOES

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.

GARLIC AND HERB TOMATOES

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.

SAUTEED CHERRY TOMATOES WITH GARLIC AND BASIL

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.

SAUTEED SPINACH AND TOMATOES

Steps:

• In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until soft and starting to brown, about 4 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 2 minutes.
• Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes. To serve, sprinkle with Pecorino Romano.

PAN-SAUTéED GRAPE TOMATOES WITH MOZZARELLA

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Cook tomatoes and shallot in oil 4 minutes, stirring frequently, until tomatoes begin to burst and skins are blistered. Gently press half of tomatoes with back of spoon to release juices.
• Stir in wine, chopped thyme, salt and 1/2 teaspoon pepper, scraping bottom of pan to loosen browned bits. Add butter; simmer 5 minutes.
• In serving dish, toss mozzarella with warm tomatoes. Garnish with thyme sprigs and additional pepper.

SAUTEED PEPPERS AND TOMATOES

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the peppers and then shake the pan to coat them with oil.
• Add the tomatoes and, if using canned tomatoes, about 1/2 cup of the juice. Add the basil, salt and pepper to taste and cook, stirring from time to time, for 20 to 30 minutes.

SAUTEED SQUASH WITH TOMATOES & ONIONS

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add zucchini; cook and stir 3 minutes., Stir in tomatoes, salt and pepper; cook and stir until squash is tender, 4-6 minutes longer. Serve with a slotted spoon.

SAUTEED RED POTATOES AND TOMATOES

Steps:

• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes, stirring and shaking skillet frequently, until golden brown and cooked through, about 5 minutes.
• Add tomatoes and cook, stirring, until tomatoes begin to blister, about 2 minutes. Season with salt and pepper.

SAUTEED GRAPE TOMATOES

Steps:

• Wash tomatoes, drain.
• Saute halved grape tomatoes and the next 3 ingredients in hot oil in a medium skillet over medium-high heat.
• Remove from heat.
• Place in serving bowl or dish.
• Sprinkle basil over the top.

SAUTEED ZUCCHINI AND TOMATOES

Steps:

• In large skillet, saute zucchini and tomatoes in hot oil and butter for 5 minutes.
• Add parmesan basil, and pepper.
• Stir to coat well.
• Serve hot.