I buy a LOT of tomatoes every week. Sometimes beefsteak, sometimes heirloom, pretty much whatever looks freshest and catches my eye. It never fails that I have too many and I have to search for ways to use them in a hurry.
I often roast them in the oven like these scrumptious delights, and that method works great for the larger tomatoes but I had lots of little grape tomatoes this week and had very little time so I decided to do them in my cast iron pan on the stove top and wow – I hit the flavor jackpot! Can you believe these little gems took less than 10 minutes?
You can use these with pasta, sandwiches, bruschetta or add a little cheese for a delightful appetizer. You can also freeze these for a future lasagna sauce if you can’t use them right away.
Use your favorite herbs in this one and there is no rule as to what’s right. I used basil, a little Thai basil and thyme (both dried and fresh) along with pepper. I added a wee bit of salt after cooking but I generally go easy on salt with all of my dishes. Some garlic would be fabulous.
If you cook up your leftover tomatoes, take a pic and share it with me on Instagram or Twitter and I’ll share it with my readers. I want to see what you’re up to! Cheers 🙂
- 3 tablespoons extra virgin olive oil
- 2 pints grape tomatoes (or cherry)
- 1/2 teaspoon dried basil
- 1 tablespoon chopped fresh Thai basil
- 2 tablespoons chopped fresh basil, plus more for garnish
- 2 teaspoons chopped fresh thyme plus more for garnish
- 1/4 teaspoon freshly ground black pepper
- Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer.
- Add the tomatoes, basil, thyme, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to pop. Sprinkle with a little fresh chopped basil and serve hot or at room temperature.
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19 Comments
sue|theviewfromgreatisland
March 29, 2016 at 7:47 pmI love how soft and shiny tomatoes get when you roast them…I could make an entire dinner out of that pan alone!
sue|theviewfromgreatisland recently posted…Greek Meatballs in Lemon Sauce
Chris Scheuer
March 29, 2016 at 7:52 pmI’m just like you Robyn, I can never resist pretty tomatoes! And I always have WAY too many! This looks like a wonderful way to use up my indulgences!
Tricia @ Saving room for dessert
March 29, 2016 at 7:59 pmThese are perfect on everything! In scrambled eggs, on a sandwich, pizza, salad or as a snack – I would be a happy girl with a pan of these beauties 🙂
Tricia @ Saving room for dessert recently posted…Coconut Rum Blondies
Jennifer @ Seasons and Suppers
March 29, 2016 at 8:15 pmRoasted tomatoes are one of my favourite things. So delicious and so useful to add to so many dishes! Lovely 🙂
Jennifer @ Seasons and Suppers recently posted…Scaccia (Lasagna Loaf)
Sara
March 29, 2016 at 11:02 pmI buy cherry tomatoes for my kids to snack on and we inevitably have some left at the end of the week, I’m definitely going to try this soon!
Sara recently posted…Mexican Meatball Soup
Anita Rivera
March 30, 2016 at 5:15 amGOOD MORNING! I would have been here sooner but did I EVER have a spectacular day yesterday with a friend, photographing her all day long!!!!!! Did I learn a lot. OK, tomatoes. LOVE! I can eat anything with tomato sauce, and sundried and roasted I can do, especially with lots of basil, garlic and olive oil. Robyn, your photos are beautiful and against the yellow towel, what a summery vision of culinary possibility!
Enjoy your day my friend! Anita
Blair @ The Seasoned Mom
March 30, 2016 at 5:29 amMy middle son is obsessed with grape tomatoes…like, we buy them at Costco and he asks for them for breakfast. 🙂 I have a feeling this will become one of our new favorite side dishes. Pinned!
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Rebecca @ Strength and Sunshine
March 30, 2016 at 7:14 amI love how something so simple can be so perfect!
My favorite tomatoes are the YELLOW grape tomatoes! So good and they seem to go better with my acid reflux 😛
Rebecca @ Strength and Sunshine recently posted…Slow Cooker Orange Sesame Broccoli Chicken
John/Kitchen Riffs
March 30, 2016 at 12:03 pmI love roasted tomatoes! And great way to cook them at this time of the year, when so many tomatoes are flavor-challenged. Good stuff — thanks.
John/Kitchen Riffs recently posted…Pasta with Cauliflower and Olives
Geraldine | Green Valley Kitchen
March 30, 2016 at 12:42 pmI have some tomatoes sitting on my kitchen counter that I’ve been wondering what to do with – will be making this tonight. Thanks for the inspiration, Robyn!
Marla
April 1, 2016 at 11:34 amHi Robyn,
These sound delicious and simple to make. This would make a wonderful side dish filled with tasty health. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
Courtney
April 3, 2016 at 5:35 pmYum! I would probably end up eating the entire thing myself! 🙂
Robyn
April 5, 2016 at 6:37 pmLOL, I almost did!
Kathryn Grace
April 6, 2016 at 1:38 pmThese are wonderful and as soon as I can get to a store, I’m going to try your stove-top method. We love tomatoes roasted in the oven, so I know we’ll love them stove top and save energy too. This is my pick for #RecipeOfTheDay on my foodie Facebook page, Twitter and the like. I am so looking forward to tomato season.
Kathryn Grace recently posted…No brown sugar? Make it in 5 minutes!
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Personally Andrea
April 12, 2016 at 8:19 pmOur kitchen is never without cherry tomatoes! Thanks for this new way to make them looks delicious!
Mindy
April 14, 2016 at 1:37 pmOh I love that you can freeze these for use later – just think of the possibilities! Pinning this for when ours are growing (hopefully) like crazy : )
Mindy recently posted…What I learned in March (2016)
Topper
April 25, 2016 at 4:45 amI’m thinking that after I roast these beauties, I’ll dump all the contents into my food processor and puree into a sauce and toss it with gnocchi or pasta. Thanks for the recipe!