These Pan Roasted Tomatoes are a quick and easy healthy side dish recipe to enjoy all summer long when fresh tomatoes are in abundance. It's as easy as tossing a pint of cherry or grape tomatoes in a hot skillet and finishing it off with a little fresh herbs and olive oil.

I love to serve these Pan Roasted Tomatoes next to these Portobello Cheesesteak Sandwiches. They add variety a sweet and savory freshness to the dinner table.

overhead view of red and yellow pan roasted grape tomatoes in a cream colored bowl with an inner and outer gold rim.

🍅 Summer's Star Fruit

I look forward to tomatoes every summer. There is nothing better than your own tomatoes picked straight from the garden. I love to eat them by the handful, and I really love them on this Burrata Bruschetta.

Cherry tomatoes are small round tomatoes that can range from the size of your thumb tip to a golf ball. The most common color is red, but they can be found in yellow and purple colors as well.

Cherry tomatoes are low in calories, bringing in only 25 calories per cup! They are high in vitamin C and may aid in preventing strokes and prostate cancer as well as aid in preventing osteoporosis.

🥘 Ingredients

Cherry or Grape Tomatoes

Olive Oil

Fresh Oregano

Fresh Rosemary

Salt

Red Pepper Flakes

Red and yellow tomatoes that have brown blistered spots, in the cast iron skillet and coated with olive oil, fresh oregano and rosemary and crushed red pepper flakes.

🍽 Equipment

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I highly recommend a Cast Iron Skillet. as they distribute heat in the pan evenly.

🔪 Instructions

Heat a cast iron skillet over medium high heat. Add 3 teaspoon of olive oil and swirl to coat the skillet.
Add the tomatoes to the hot skillet and cook for 3 minutes, or until the tomatoes begin to blister.
Remove the tomatoes from the heat. Stir in the remaining olive oil, oregano, rosemary, salt, and red pepper flakes. Toss to combine. Allow to stand 5 minutes before serving.

💭 Top Tips

Be sure the skillet is very hot before adding the tomatoes. A hot pan will bring better caramelization, but the heat should be turned down after the first minute in the skillet.
Gently add the tomatoes to the hot skillet to prevent grease splatter.
Keep the tomatoes in a single layer to allow for even cooking.
Tomatoes will soften and the skin will wrinkle when they are done cooking.

Overhead view of pan roasted tomatoes in a cream colored serving bowl with gold rings around the outer rim and inner circle of the bowl.

📖 Variations

Use any combination of fresh basil, thyme, parsley, or rosemary for the herbs.
Instead of enjoying as a side dish, toss the roasted tomatoes with Spinach Artichoke Pasta, or add as a topping to pizza, or make bruschetta with them.

More Tomato Recipes

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📖 Recipe

Pan Roasted Tomatoes

A quick and easy side dish with roasted blistered grape tomatoes and an herbed olive oil dressing.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 3

Resting Time 5

Total Time 13

Course Side Dish

Cuisine American

Servings 4

Calories 58 kcal

Ingredients

1 pint multi colored grape tomatoes
4 teaspoon olive oil
1 teaspoon fresh oregano chopped
½ teaspoon fresh rosemary chopped
¼ teaspoon salt
¼ teaspoon red pepper flakes

Instructions

Heat a cast iron skillet over medium high heat. Add 3 teaspoon of olive oil and swirl to coat the skillet.
Add the tomatoes to the hot skillet and cook for 3 minutes, or until the tomatoes begin to blister.
Remove the tomatoes from the heat. Stir in the remaining olive oil, oregano, rosemary, salt, and red pepper flakes. Toss to combine. Allow to stand 5 minutes before serving.

Video

Keyword Pan Roasted Tomatoes