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.
π 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.
π₯ Ingredients
Cherry or Grape Tomatoes
Olive Oil
Fresh Oregano
Fresh Rosemary
Salt
Red Pepper Flakes
π½ Equipment
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I highly recommend a Cast Iron Skillet. as they distribute heat in the pan evenly.
πͺ Instructions
- Heat a cast iron skillet over medium high heat. Add 3 tsp 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.
π 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.
π 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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Pan Roasted Tomatoes
Ingredients
- 1 pint multi colored grape tomatoes
- 4 tsp olive oil
- 1 tsp fresh oregano chopped
- Β½ tsp fresh rosemary chopped
- ΒΌ tsp salt
- ΒΌ tsp red pepper flakes
Instructions
- Heat a cast iron skillet over medium high heat. Add 3 tsp 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.
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