Tuesday, March 15, 2011

Sauteed Cherry Tomatoes

I was making steak and potatoes for dinner and had a massive desire for vegetables.  It was one of those weekends where we couldn't find the time to make it to the grocery store and were unfortunately running quite low on produce.  Luckily for me, B had bought a massive container of cherry tomatoes to make himself a Caprese salad and we had a bunch left over.  I quickly heated up some oil and threw the tomatoes in and a few short steps later, voila!  I had a vegetable side dish...unless we want to get really specific and start calling tomatoes fruits.  But I'm not going there today.
2 handfuls of cherry tomatoes
1 T. olive oil
1 t. balsamic vinegar
1 clove garlic, minced
2 t. fresh parsley, chopped

Heat the oil in a medium skillet over medium heat.  Add the tomatoes and cook, stirring occasionally until the tomatoes pop about 3 to 4 minutes.

Add the balsamic vinegar and cook for another minute.  Reduce heat to medium low and add garlic and parsley.  Cook for 1 more minute.

Serve immediately, or let cool to room temperature.
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  1. Great idea! I love sauteed cherry tomatoes... I add in black olives and a bit of portobello mushrooms to my sautee then pour it over some pasta...and it is delicious!

  2. Something like that happened to me last week. I was running low on veggies to add to pasta and threw in a package of cherry tomatoes...so good! I didn't try it with the balsamic tho' . that sounds awesome.

  3. Lovely idea for a quick and tasty side. I could see these working in a salad too.

  4. i make those a lot.. they are always a winner! Try grilling them sometimes!!



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