Best Sauteed Cherry Tomatoes With Mediterranean Herbs Recipes

SAUTEED CHERRY TOMATOES WITH GARLIC BUTTER AND HERBS

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.

SAUTEED CHERRY TOMATOES WITH GARLIC AND 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.

GARLIC AND HERB TOMATOES

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 CHERRY TOMATOES WITH PINE NUTS

Steps:

• Heat oil in large skillet over medium heat.
• Add garlic and tomatoes and saute until tomatoes are just heated through, stirring occasionally about 5 minutes.
• Add toasted pine nuts, basil and vinegars, stir 1 minute.
• Season with salt and pepper.
• Transfer tomato mixture to shallow platter.
• Garnish with fresh basil sprig and serve.

SHEET PAN ROASTED MEDITERRANEAN VEGETABLES

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.