Burst in Your Mouth Cherry Tomatoes

Total Time
Prep 5 mins
Cook 3 mins

Have you ever had a nice warm cherry tomato just burst in your mouth with sweet juices? If not, you have a real treat in store for you when you try this recipe. It's so simple, but sometimes that's the very best way to enjoy a vegetable.

Ingredients Nutrition


  1. In a large saucepan or skillet, heat the oil or butter on medium heat.
  2. Add little tomatoes and cook, stirring for about 2 or 3 minutes just until hot, but not so long that the skins burst or wrinkle.
  3. Season with salt and sugar.
  4. Remove from heat and serve sprinkled with fresh basil.


Most Helpful

this was fabulous and the flavor does "burst in your mouth"! i used both olive oil and butter to saute the tomatoes, added the fresh basil, grated sea salt and pepper, omitted the sugar. the simple prep lets the freshness shine through

chia May 10, 2003

What a simple, but wonderful recipe. I just happened to see mention of them over in tag and since I had a pint of grape tomatoes I fixed it as a last minute side dish. It was fabulous! It literally took only minutes! I had to use dried basil, which I added to the butter before adding the tomatoes. We were having angel hair pasta with a creamy herb sauce so my family also cut some of them in half to add to their pasta. But I preferred them whole and as Geema said letting the flavors "burst" in my mouth. WOW! Thanks Geema for a keeper in my book!

Junebug May 04, 2003

Daughter made these yesterday, and we ate them as a side veggie. She added a "few" touches: more basil, made a garlic infused olive oil, since she just saw Sara Molton on food tv do it and wanted to try it. also when sauteeing the tomatoes she sauteed the basil and a little finely minced garlic . so, the basil was not tossed in at the end, but clung to the toms. also she put quite a bit of hand grated parm curls on at the end, and it was absolutely delicious! thanks for a great idea to do with all of these cherry tomatoes we have in the garden this year!

Panino September 01, 2003

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