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How To make Sauteed Cherry Tomatoes
1 T OLIVE OIL
1 pt CHERRY TOMATOES, STEMS REMOV
2 T FRESH BASIL, CHOPPED
Heat the oil in a nonstick skillet and, when it is quite hot, add the cherry tomatoes and saute them, shaking the pan constantly, for 1 minute or until some of the skins have split. Pile the tomatoes into a serving bowl, sprinkle them with basil, and salt and pepper to taste. Gently mix them and serve at once. This is an excellent side dish for the Rack of Lamb DGP.
How To make Sauteed Cherry Tomatoes's Videos
Sauteed cherry tomatoes with garlic | Cherry tomatoes recipe | How to make sauteed cherry tomatoes
@khaanakhazanatasty
Sauteed cherry tomatoes with garlic | Cherry tomatoes recipe | How to make sauteed cherry tomatoes
Wonderful side dish that takes so little time to prepare! I used only 200 gm of cherry tomatoes and few ingredients. I used a bit of salt and fresh cracked black pepper to season. I love the fresh spring onion on these. Definitely it will taste good.
So let's enjoy the recipe.
thank you ❤️
Slow-Roasted Cherry Tomato Bruschetta (SUPER EASY) | Using Homegrown Tomatoes and Basil | Hey Y'all
Say hello to the easiest (and tastiest!) way to make use of an overabundance of cherry tomatoes found in your garden or at your local farmstand. One of our favorite ways to cook tomatoes, roasting does the best job at concentrating the sweetness and making the fruit jammy and rich. As far as hitting the right spot in the oven, keep in mind that you don’t want the tomatoes to break down completely in the oven; they should still hold their shape and show only small touches of smoky char.
INGREDIENTS:
• 1 ½ pounds cherry tomatoes (about 4 cups)
• 6 medium garlic cloves
• 5 thyme sprigs
• 1 teaspoon fennel seeds
• 1 teaspoon kosher salt
• 1 tablespoon sherry vinegar
• ¾ cup extra-virgin olive oil, divided
• ½ (8-oz.) baguette, sliced diagonally (about 8 slices)
• 4 ounces goat cheese log, softened
• Small fresh basil leaves
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#SlowRoastTomatoes #HowTo #IvyOdom
Cherry tomato Confit slowly cooked in Olive oil
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Roasted Cherry Tomatoes & Garlic???????? Tomato and garlic confit. Best way to use up summer tomatoes!
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Roasted Cherry Tomatoes & Garlic????????
Putting my sweet garden tomatoes to use and roasting them with lots of olive oil and garlic is pure heaven! I’ve been doing this for many years before we started growing our own tomatoes and before it became a trend to do ???? (my very first IG post was a pan of roasted summer tomatoes????)
Use whatever amount of cherry tomatoes you have, and however much garlic you like. I used 3 heads of garlic here. Add enough extra virgin olive oil to submerge the tomatoes and garlic just to the very top.
Season with salt and pepper as you like and add a sprig of thyme or even oregano works. Give everything a quick mix.
Preheat oven to 375 F. Cover with aluminum foil tightly. Roast in a pan or dish with high sides for 50 minutes to 1 hour. Remove foil and broil for an extra 2 minutes so the tomatoes can get charred and blistered.
Let it cool before serving. Let it cool completely before storing.
I love to serve this on a slice of sourdough bread fried in the tomato/garlic oil. Adding basil and a sprinkling of parmesan on top makes it taste like a pizza. Its super delicious! You can also add this mixture to some pasta.
#summercooking #cherrytomatoes #summertomatoes #roastedtomatoes #roastedgarlic #toasttuesday
Sauteed cherry tomatoes
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15 Minute Fresh Cherry Tomato Pasta
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15-minute Cherry Tomato Pasta
1 lb pasta of choice
3-4 garlic cloves, thinly sliced
¼ cup extra virgin olive oil
2 pints cherry tomatoes
6-7 leaves fresh basil, thinly sliced
1 tsp black pepper
Salt to taste
¼ cup fresh parmesan cheese (add more if you like)
Pasta water as needed
Bring a large pot of water to a boil seasoned with salt.
In a large skillet pour the olive oil and add in the thinly sliced garlic.
Turn the heat to medium heat and let the garlic infuse with the oil until golden brown, this should take about 3-4 minutes.
At this point you can cook the pasta when water is at a boil, so it will be ready at the same time as the sauce. Cook the pasta shy 2 minutes of al dente as per package directions.
Add in the whole cherry tomatoes and stir them around until they soften and start to burst. You can use a wooden spoon to help with this until it reaches a saucy consistency, this takes about 7-8 minutes.
Add in fresh basil. Season with pepper and salt.
Drain pasta (but reserve the water) and add it in to the skillet. Pour in about ½ cup of the pasta water and stir.
Keep stirring the pasta around the skillet for about 2 minutes.
Adjust for seasoning and pasta water, and add parmesan cheese as you like.