Do you know confit cherry tomatoes? They are really delicious but require several hours of baking. When I suggest them on my social channels, many reject them for this reason, especially if it’s very hot. So here is a super quick version that I absolutely adored. These are my pan-cooked cherry tomatoes, very tasty and quick to prepare as they take only a few minutes to cook. They are perfect as a side dish, and I find them particularly suitable for filling toasted bread crostini. In short, try them because I’m sure they will become your “last minute” recipe.
Other tomato side dishes that might interest you:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Pan-Cooked Cherry Tomatoes
You can use your preferred cherry tomatoes: cherry, date, or Piccadilly. I used a mix of date and cherry tomatoes.
- 18 oz cherry tomatoes
- 1 clove garlic
- chili pepper (quantity to taste)
- 1 pinch brown sugar
- 1 bunch parsley
- extra virgin olive oil
- salt
Tools
- 1 Pan
Preparation of Pan-Cooked Cherry Tomatoes
Wash the cherry tomatoes well, pat them dry with kitchen paper, and cut them in half.
In a pan, heat a few tablespoons of oil with a pinch of chili pepper and fry a peeled and finely chopped garlic clove. If you don’t like it, you can leave it whole and remove it at the end of cooking.
Let it sizzle for a moment before adding the cherry tomatoes.
Brown them for a couple of minutes over high heat, stirring often, then season them with a pinch of salt and a pinch of brown sugar. Continue cooking for another 3/5 minutes over lower heat, stirring occasionally. Cooking time may vary depending on the size of your cherry tomatoes.
Finally, turn off the heat and season them with plenty of chopped parsley. If you have it or want to prepare it, I recommend sprinkling them with some capers powder which I think would be wonderful, but I didn’t add it because, unfortunately, I thought of it only while I was already eating them.
The pan-cooked cherry tomatoes are excellent both hot and lukewarm. Probably even cold, but in my house, they didn’t last long enough to cool down to check. Enjoy! Paola
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