Sauteedgrapetomatoes Recipes

PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE

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.

SAUTEED GRAPE TOMATOES

Steps:

• Wash tomatoes, drain.
• Saute halved grape tomatoes and the next 3 ingredients in hot oil in a medium skillet over medium-high heat.
• Remove from heat.
• Place in serving bowl or dish.
• Sprinkle basil over the top.

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.

ROASTED GRAPE TOMATOES

Steps:

• Preheat oven to 400 degrees F. In a medium bowl add the grape tomatoes and 3 garlic cloves. Drizzle with 3 tablespoons of olive oil and sprinkle with salt, pepper.
• In a 9 by 13-inch glass baking dish, place the tomatoes and garlic cloves, ensuring they are in just 1 layer. Roast for 20 minutes, and then stir. Add 2 to 3 tablespoons of hot water, if too dry in appearance. Return to the oven and cook for 20 to 30 more minutes.
• When ready, the tomatoes will have begun to shrivel and the liquid in the dish should have thickened. Serve hot from oven.

SAUTEED SPINACH AND GRAPE TOMATOES

Steps:

• Heat oil over medium high in a saute pan. Add tomatoes and cook 1 minute, or until blistered. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.

SAUTéED GRAPE TOMATOES

Steps:

• 1. Sauté tomatoes and next 3 ingredients in hot oil in a small skillet over medium-high heat 2 to 3 minutes or until thoroughly heated. Remove from heat, and stir in basil.

PAN-SAUTéED GRAPE TOMATOES WITH MOZZARELLA

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Cook tomatoes and shallot in oil 4 minutes, stirring frequently, until tomatoes begin to burst and skins are blistered. Gently press half of tomatoes with back of spoon to release juices.
• Stir in wine, chopped thyme, salt and 1/2 teaspoon pepper, scraping bottom of pan to loosen browned bits. Add butter; simmer 5 minutes.
• In serving dish, toss mozzarella with warm tomatoes. Garnish with thyme sprigs and additional pepper.