Sauteedgrapetomatoes Recipes

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 GRAPE TOMATOES

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.

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.

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.

GARLIC ROASTED GRAPE TOMATOES IN OLIVE OIL

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.

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.