Sautéed Cherry Tomatoes by The Gourmet Exchange
Sautéed Cherry Tomatoes by The Gourmet Exchange

Sautéed Cherry Tomatoes

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May 7, 2015

A savory and versatile dish that compliments many meals with its complex, bold flavors.

  • Prep: 5 mins
  • Cook: 35 mins
  • 5 mins

    35 mins

    40 mins

  • Yields: 4 - 6 servings


3 Tbsp Tuscan Garlic Oil

1/2 tsp kosher salt

Black pepper

10 garlic cloves, ends cut and sliced thin

2 lbs Cherry Tomatoes, (about 50)

Special Equipment: 10 inch cast iron or sauté pan


Place a cold cast iron pan over a medium flame, then add the Tuscan Garlic Oil and ¼ tsp kosher salt.

Heat the pan for 3 minutes.

Add sliced garlic and sauté until fragrant, about 3 to 5 minutes, being careful not to burn.

Add tomatoes and spread in an even layer. Add (at least) ¼ tsp kosher salt and black pepper (if using) to taste.

Mix tomatoes once with a wooden spoon to incorporate olive oil, then cook the tomatoes without touching, for about 12 minutes, or until the tomatoes are browned and wrinkled on the bottom.

Turn the tomatoes over and cook for an additional 5 to 8 minutes, by this time the tomatoes should begin to collapse and their texture should soften. Taste 1 or 2 tomatoes and adjust seasonings, if needed. The tomatoes should begin to burst and make a garlic sauce in the pan.

Remove the pan from heat, and spoon tomatoes into a non-reactive bowl. Cooking times will vary depending on the heat of your flame and the type of sauté pan used

Serve alongside poultry, meat or seafood dishes.
Add to pasta dishes of your choice.


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