Best Pan Sautéed Grape Tomatoes With Mozzarella Recipes

Garlic and Herb Tomatoes image

Provided by Ina Garten Bio & Top Recipes

Time 20m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons good olive oil
2 teaspoons minced garlic (2 cloves)
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.

Sauteed Grape Tomatoes image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 5

2 teaspoons olive oil
1 small shallot, minced
2 pints grape tomatoes (4 cups)
2 tablespoons chopped fresh parsley
Coarse salt and ground pepper

Steps:

In a large skillet, heat oil over medium-low heat. Cook shallot, stirring often, until softened, about 5 minutes.
Add tomatoes and 1/2 cup water. Bring to a simmer; cook, covered, 5 minutes. Uncover, and raise heat to medium-high; cook, tossing often, until tomatoes have softened and water has evaporated, about 3 minutes.
Stir in parsley. Season with salt and pepper; toss to combine.

Nutrition Facts : Calories 45 g, Fat 2 g, Protein 1 g

Sauteed Cherry Tomatoes with Garlic and Basil image

Provided by USA WEEKEND columnist Pam Anderson

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

Garlic Roasted Grape Tomatoes in Olive Oil image

Provided by JamesDeansGirl

Categories Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

2 pints grape tomatoes
6 garlic cloves, smashed
1/4-1/2 teaspoon crushed red pepper flakes
2/3 cup olive oil
1 tablespoon olive oil
kosher salt
fresh ground black pepper, to taste
1 sprig fresh rosemary
1 sprig fresh oregano

Steps:

Preheat oven to 400*F.
In a roasting pan, toss the tomatoes with the garlic, red pepper flakes, and 1 tablespoons of the olive oil; season with salt and pepper.
Roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel, stirring once halfway through.
Pour the remaining 2/3 cup olive oil into a medium bowl; crush the rosemary and oregano between your fingers and submerge in the oil.
Add the tomatoes and their juices, stir gently, and let stand for 30 minutes before using.
Store remainder in the refrigerator for up to 3 days; bring to room temperature before serving.

Nutrition Facts : Calories 191, Fat 19.9, SaturatedFat 2.7, Sodium 4.5, Carbohydrate 3.7, Fiber 0.9, Sugar 2, Protein 0.8