I buy a LOT of tomatoes every week. Sometimes beefsteak, sometimes heirloom, pretty much whatever looks freshest and catches my eye. It never fails that I have too many and I have to search for ways to use them in a hurry.
I often roast them in the oven like these scrumptious delights, and that method works great for the larger tomatoes but I had lots of little grape tomatoes this week and had very little time so I decided to do them in my cast iron pan on the stove top and wow – I hit the flavor jackpot! Can you believe these little gems took less than 10 minutes?
You can use these with pasta, sandwiches, bruschetta or add a little cheese for a delightful appetizer. You can also freeze these for a future lasagna sauce if you can’t use them right away.
Use your favorite herbs in this one and there is no rule as to what’s right. I used basil, a little Thai basil and thyme (both dried and fresh) along with pepper. I added a wee bit of salt after cooking but I generally go easy on salt with all of my dishes. Some garlic would be fabulous.
- 3 tablespoons extra virgin olive oil
- 2 pints grape tomatoes (or cherry)
- 1/2 teaspoon dried basil
- 1 tablespoon chopped fresh Thai basil
- 2 tablespoons chopped fresh basil, plus more for garnish
- 2 teaspoons chopped fresh thyme plus more for garnish
- 1/4 teaspoon freshly ground black pepper
- Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer.
- Add the tomatoes, basil, thyme, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to pop. Sprinkle with a little fresh chopped basil and serve hot or at room temperature.