These cherry tomatoes with blisters are simple, delicious, and attractive. This is a fantastic method to quickly prepare a side dish or an addition for a salad. We want these blistered, not blown apart, so handle them carefully and quickly.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
Ingredients
- 2 teaspoons butter
- 1 pint cherry tomatoes
- 1 teaspoon dried basil
- ½ teaspoon white sugar
- salt and pepper to taste
Instructions
- Melt butter in a skillet over medium-high heat. Add cherry tomatoes, basil, and sugar. Cook for about 30 seconds, then season to taste with salt and pepper. Continue cooking for a few seconds more until tomatoes have just started to blister.
Nutrition Facts
| Calories | 36 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 21 mg |
| Sugars | 1 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I used unsalted butter, crushed basil, minced Gaelic and a pinch of sugar for a pint of tomatoes.they were yummy.
I made this recipe exactly as it says and like someone else said they could eat the whole thing I absolutely agree loved it. I will make this again
Great recipe! I used some pesto for the basil and and just two or three shakes of Italian seasoning for a hint of flavor. Also added sliced garlic and served with shaved parmesan on top. Husband – who is watching his sugar – raved on these.Only helpful hint I would add is “cooking time may vary.” I needed several minutes to get the tomatoes where I wanted them. I had my skillet on high, but it was on a little two burner cooktop in my hotel, and I had just brought the cherry tomatoes home from the store. Also, they were March tomatoes, meaning a little hard to start with – just don’t live or die by the cook time and you’re golden though. Served with hamburgers as a side, as well as another side of stairs sauteed mushrooms and green onions. Fresh and delightful changed of pace!
Followed direction amounts and 4 tsp of the oil was too much. If I make this again I would only use 2 tsp. I added extra vinegar and a little more salt. I had to use champagne vinegar and crumbled blue cheese as that is what I had on hand. It was a quick and easy salad and we enjoyed.
Super easy and great as a side dish with any italian-style meal. Will probably make again!
Easy and tasty!! Served these tonight and everyone loved them
Couldn’t help myself and added garlic butter and omitted the sugar – yummy and so simple !
I made these for Thanksgiving and they were a huge hit. I had 7 people ask for the recipe on the way out the door and another 3 ask for it the next day.
This is an excellent way to use up all those cherry tomatoes from your garden. I followed this recipe except instead of using fresh basil, I used a squeeze tube of basil. I had lots of compliments from my dinner guests. And the best part, this recipe is super simple.
I cooked the tomatoes a little longer. It’s just my preference. The flavor was nice! We served cubed fresh mozzarella on the side so people could add it for a caprese taste. Everyone loved that addition. We’ll make it again for sure. So easy!
When I tried the first two I thought they were good but nothing special. After one or two more I realized these little things are addictive! I wouldn’t change any of the ingredients. I did cook a bit longer than 1 min but not by much. Finished a pint of tomatoes between two people.
It was wonderful to be able to turn cherry tomatoes into a warm, tasty dish that took less time to make, than it took to pick the tomatoes!
Thanks so much for the recipe. I did use olive oil in place of butter. Fabulously easy, excellent in taste!!
Very good. I had Seasoned pepper and used that instead of basil that I didn’t have. Will make again and again – thanks!
This is such a great recipe, I had the tomatoes already left over from salads earlier in the week and this turned them into a completely different side dish to pair with grilled chicken.
I made this for DH, I don’t like fresh tomatoes, and he gave it a four. Other than using grape tomatoes I made this as written. Thanks for sharing.
These were tasty and a nice change for a side dish. I too added a little garlic and onion.
Used fresh basil and garlic and olive oil and served it over angel hair pasta. Perfecto
This is one of the fastest recipes I’ve made since starting cooking in my retirement and so tasty. I don’t understand all the reviews that state it turned into juice or sauce–I cooked mine (and only half the recipe for two of us) for three full minutes on medium high heat instead of the less than one minute recommended and the tomatoes still didn’t blister but were nicely warmed (more like sizzling hot!) and tender. I used olive oil instead of butter, doubled the basil and added garlic and capers. I’m not sure of the reason to add sugar as it didn’t seem to add any sweetness but probably added calories. We had them on top of raw spinach leaves and arugula and drizzled the pan liquid over everything as a dressing (I used a lot of olive oil) and were pleasantly surprised that the heat was enough to partially wilt the greens resulting in a warm salad that was delicious. With the partial wilting factor, next time we may try putting it over mustard greens for a more peppery flavor and adding some shredded cheese.
Delicious and simple. What could be better? These are great served with scrambled eggs for brunch too!
Great, easy recipe and something different to do with a bounty of summer cherry tomatoes! Didn’t add the sugar but tossed in a clove of chopped garlic. Served with t-bone steaks – was awesome!