Pan-fried cherry tomatoes are not a novelty in my house; I make them often. Usually plain, that is, sautéed in a pan with herbs, and then used as a pasta condiment.
For example, those I showed you in all their Cilento beauty (yes, because those, exactly those, I brought home as a souvenir from Palinuro) in the recipe for Neapolitan fusilli with sautéed cherry tomatoes and buffalo mozzarella.
But even when you can’t go on vacation, it can happen that you enjoy amazing tomatoes! and super certified provenance! Like when Uncle Valter rings your doorbell to give you a crate of various types of tomatoes grown in his garden 😀
Tomatoes that you eat and cook in various ways, in salad, in dressings, in gratin, which you partly freeze for winter… and then??
Then this happens! That to my dear friend Paola of the blog Il piacere dei sensi, after seeing the crate of tomatoes from my uncle proudly displayed in my group, comes the impulse to cook pan-fried tomatoes enriched with cheese and herbs (these!). And her tomatoes immediately seem so inspiring to me that I can’t resist copying them! and for twice! 😀
And the result is here, all described in this recipe! Are you ready to copy it yourself?
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2.1 lbs cherry tomatoes (type Piccadilly or similar)
- 1.4 oz cheese (Fontal and/or Provolone)
- 1.4 oz Parmesan (or other grating cheese)
- 1 tsp dried herbs (or 1 tbsp if fresh)
- 1 tsp extra virgin olive oil (optional)
Tools
- 2 Frying Pans with lid
- 1 Grater
- 1 Spatula or Turner
Tips for No-Salt Cooking
It’s not necessary to salt these pan-fried cherry tomatoes! Trust me 😉 Remember that I cook without added salt. If you’re visiting my blog for the first time, I invite you to learn more about this choice in my article: Cooking without Salt, My Journey 🙂
If you’re interested in reducing or eliminating salt, always remember to:
▫ Reduce salt gradually, your palate must adjust slowly and shouldn’t notice the progressive reduction.
▫ Use spices. Chili pepper, black pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▫ Use my vegetable granules without salt and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that don’t dilute the flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally allow yourself a cheat. It’s good for the mood and helps in persevering.
If you don’t want or can’t do without salt:
▫ You can still try my recipes by salting to your taste.
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