Pan Roasted Cherry Tomatoes
- Ready In:
- 1 tablespoon extra virgin olive oil
- 4 cups cherry tomatoes, halved
- 1 garlic clove, minced
- 1 teaspoon dried Italian seasoning
- 1⁄4 teaspoon salt
- 1 pinch sugar
- 1 pinch red pepper flakes
- 2 green onions, sliced
- 2 teaspoons balsamic vinegar
- Heat oil in a large skillet over medium-high heat.
- Add next 7 ingredients and fry until tomatoes are shrivelled, stirring occasionally, about 5 minutes.
- Stir in balsamic vinegar and serve.
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I had two baskets of grape tomatoes on hand that I planned on pan roasting before they went bad. Searched online to get ideas and saw this recipe. Made it pretty much as written but I used the grape tomatoes whole since they're pretty small. Came out really nice. Next time I'm going to throw in some fresh basil at the same time I add the balsamic vinegar. My husband really liked these tomatoes, too. Perfect alongside grilled London broil and pasta with porcini mushroom cream sauce. Whole dinner took me a bit more than 30 minutes after I rehydrated the dried porcinis in chicken stock for 30 minutes. While they soaked, I sliced the 8 oz. of fresh button mushrooms for the sauce. Cooked the meat on the stovetop griddle, which only took 12 minutes for medium rare, plus a 6-minute rest prior to slicing.
Very good!! I had a lot of cherry tomatoes and guilt that went with not being able to use them so this was perfect! I was able to pick quite a bit and at the same time, relieved my guilty conscience Ha! Thanks so much, my husband and I both enjoyed it,and its going into my Favorites cookbook for the future.
Oh this dish was totally yummy. Very easy to assemble, quick to cook, pretty on the plate and very tasty. What more could I have asked for? The first time I did not have any red pepper so subbed black instead but the second time I made it I used red pepper flakes and it was better tasting. It is great with the fresh tomatoes available right now so I am making it quite often. Thanks for posting CountryLady.