Best Cherry Tomato And Onion Saute Recipes

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SAUTEED CHERRY TOMATOES WITH GARLIC BUTTER AND HERBS



Sauteed Cherry Tomatoes with Garlic Butter and Herbs image

I found this dish some time ago in a magazine. I don't recall what magazine. It's delicious and borders on being addictive. I could live on these.

Provided by Shanna021

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons unsalted butter
1 pint cherry tomatoes, stems removed,washed and dried
1/4 teaspoon salt
1 pinch ground pepper
2 tablespoons chopped fresh basil
2 tablespoons chopped parsley
2 tablespoons thinly sliced green onions
1 1/2 teaspoons finely chopped garlic

Steps:

  • Melt 1 tablespoon of the butter in large skillet over medium heat.
  • Add cherry tomatoes, salt and pepper; saute, tossing occasionally, until some of the tomato skins just begin to split, for about 3 minutes.
  • Stir in basil, parsley, green onion and garlic.
  • Cook, stirring occasionally, 2 minutes longer.
  • Reduce heat to low.
  • Add remaining 1 tablespoon butter.
  • Cook, swirling pan, until butter is just creamy and the cherry tomatoes are coated.
  • Serve immediately.

Nutrition Facts : Calories 68, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 151.6, Carbohydrate 3.7, Fiber 1.1, Sugar 2.1, Protein 0.9

PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE



Pasta with 15-Minute Burst Cherry Tomato Sauce image

Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.

Provided by Anna Stockwell

Categories     Pasta     Tomato     Vegetarian     Kid-Friendly     Quick & Easy     Basil     Healthy     Small Plates

Yield 4-6 servings

Number Of Ingredients 9

1 pound pasta
Kosher salt
1/2 cup olive oil
2 large garlic cloves, finely chopped
3 pints cherry tomatoes
1/2 teaspoon freshly ground black pepper
Pinch of sugar
1 cup coarsely chopped fresh basil
Freshly grated Parmesan (for serving)

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
  • Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
  • Toss pasta with tomato sauce and basil. Top with Parmesan.

SALMON & MELTING CHERRY TOMATOES



Salmon & Melting Cherry Tomatoes image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

Good olive oil
1 cup chopped sweet onion, such as Vidalia
2 teaspoons minced garlic (2 cloves)
2 cups (1 pint) cherry or grape tomatoes, halved through the stem
Kosher salt and freshly ground black pepper
1 1/2 tablespoons good balsamic vinegar
1 1/2 tablespoons julienned fresh basil leaves
1 (2-pound) salmon fillet, cut crosswise into 4 pieces

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
  • Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
  • Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.

CARAMELIZED ONION, SPINACH AND GRUYERE STRATA WITH SAUTEED CHERRY TOMATOES



Caramelized Onion, Spinach and Gruyere Strata with Sauteed Cherry Tomatoes image

Provided by Bobby Flay

Time 1h55m

Yield 8 servings

Number Of Ingredients 18

6 cups cubed day-old French bread
2 tablespoons unsalted butter, plus more for the baking dish
1 tablespoon canola oil
2 large Spanish onions, halved and thinly sliced
1 teaspoon sugar
Kosher salt and freshly ground pepper
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
10 large eggs
3 cups whole milk
1 cup heavy cream
2 cups grated aged Gruyere cheese (about 8 ounces)
2 teaspoons dijon mustard
1 tablespoon finely chopped fresh thyme
1/8 teaspoon freshly grated nutmeg
For the tomatoes:
3 tablespoons canola oil
2 pints cherry tomatoes
3 tablespoons chopped fresh chives

Steps:

  • Preheat the oven to 325 degrees F. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool.
  • Meanwhile, heat the butter and canola oil in a large saute pan over medium heat until shimmering. Add the onions and toss to coat, then add the sugar and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Remove from the heat and let cool slightly.
  • In a large bowl, combine the toasted bread, caramelized onions and spinach. In another large bowl, whisk the eggs, milk, heavy cream, 1 1/2 cups cheese, the mustard, 1 teaspoon salt, 1/2 teaspoon pepper, the thyme and nutmeg. Butter a 9-by-13-inch baking dish. Add the bread mixture to the baking dish, then pour the egg mixture over the bread and press down to make sure it is totally submerged.
  • Increase the oven temperature to 350 degrees F. Bake the strata, uncovered, until it is golden brown on top, puffed slightly and doesn't shimmy with uncooked custard when you shake the pan, 50 minutes to 1 hour; sprinkle with the remaining 1/2 cup cheese during the last 10 minutes of baking. Let cool 5 minutes before serving.
  • Meanwhile, prepare the tomatoes: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the cherry tomatoes, season with salt and pepper and cook until softened, 4 to 5 minutes. Add the chives and remove from the heat. Serve the strata with the sauteed tomatoes.

SHEET PAN ROASTED MEDITERRANEAN VEGETABLES



Sheet Pan Roasted Mediterranean Vegetables image

These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.

Provided by BigDaddy

Categories     Side Dish     Vegetables     Tomatoes

Time 1h5m

Yield 4

Number Of Ingredients 10

12 cherry tomatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 zucchini, sliced
2 red onions, quartered
2 cloves garlic, crushed and peeled
2 tablespoons olive oil
1 teaspoon chopped fresh basil
ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
  • Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 13.3 g, Fat 7.2 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 15.3 mg, Sugar 5.3 g

SAUTEED CHERRY TOMATOES WITH GARLIC AND BASIL



Sauteed Cherry Tomatoes with Garlic and Basil image

Cherry tomatoes take less than 10 minutes to prepare.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Tomatoes

Yield 8

Number Of Ingredients 5

2 tablespoons olive oil, divided
2 pints cherry or grape tomatoes
Salt and pepper
2 garlic cloves, minced
1 tablespoon minced fresh basil

Steps:

  • Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.

Nutrition Facts : Calories 46.7 calories, Carbohydrate 3.7 g, Fat 3.6 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 6.9 mg

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