Sautéed Cherry Tomatoes
This recipe for sautéed tomatoes is a quick, easy and healthy side dish. Use any type of cherry or grape tomato you can get or prefer, as there are many varieties available. I think the smaller, bite-sized tomatoes are best since you want to cook them whole. Serve this for a busy weeknight or elegant entertaining. For an equally delicious dish, see the roasted grape tomatoes in the similar and related recipes.
- 2 tablespoons olive oil
- 2 quarts cherry or grape tomatoes, rinsed and dried
- Salt and pepper to taste
- 1/4 cup shredded fresh basil (see notes below)
- 2 tablespoons freshly grated Parmesan cheese (optional)
Heat a medium skillet over high heat. Add the oil and heat. Add the tomatoes and sauté just until they start to pop, about 3 minutes depending on the size of the tomatoes. Remove from heat. Sprinkle with salt, pepper, basil and optional Parmesan cheese; toss lightly. If desired, drizzle with additional olive oil. Serve immediately as is or on a bed of baby salad greens.
Notes: Basil is an herb that bruises easily. It is best not to chop it when it will be used as an uncooked garnish. To shred or chiffonade, stack the leaves, gently roll them into a cigar shape and slice very thinly in one direction.