Sautéed Tomatoes?

This is a recipe that my wife and I saw on Ina Garten’s TV show, barefoot contessa. It looked like fun, so we gave it a shot last night. It was more than fun — it was very, very good. The herbs are a perfect foil for the sweetness of the tomatoes. We ate them at slightly warmer than room temperature, but I think they would be great straight out of the pan (actually, I know they would be; I snagged a few while they were cooking). We served the tomatoes with marinated pan-seared tuna. I have not edited the recipe except for spelling, for obvious reasons.

Garlic and Herb Tomatoes

3 tablespoons good olive oil
2 teaspoons minced garlic (two cloves)
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the olive oil in a sauté 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 lose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.

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