- New Recipes
- Mozzarella, Tomato, Basil Salad
- Fish with Tomato-Olive Sauce
- Antipasti
- Bruschetta, Fava Pureé
- Bruschetta, Grilled Spring Onions
- Bruschetta, Salame, Shrimp, Saba
- Roasted Tomatoes
- Insalate
- Beet Salad, Walnuts, Gorgonzola
- Beets, Pomegranate Dressing
- Farro Salad with Peas and Mint
- Fennel Salad, Orange, Black Olives
- Pomegranate Juice and Balsamic Vinegar Dressing
- Insalate – Main Dish
- Chopped Salad with Chicken, Salame and Basil
- Chopped Salad with Shrimp, Squid and Salame
- Farfalle Salad with Zucchini, Mint and Pine Nuts
- Farro Salad with Tuna, Cherry Tomatoes and Arugula
- Primi
- Bucatini all’Amatriciana
- Pasta with Mussels
- Penne, Spare Ribs, Sausage
- Spaghetti with Bottarga
- Tagliatelle, Asparagus & Shrimp
- Tagliolini with Cherry Tomatoes and Zucchini Flowers
- Secondi – Carne
- Easter Roast Lamb, 2 Versions
- Granatine In Marsala
- Grilled Pork Chops, Peaches, Figs
- Meatloaf with Balsamic Vinegar
- Sicilian Grilled Skewers
- Tagliata di Manzo, Classic Steak
- Secondi – Pollo
- Chicken al Mattone, Under a Brick
- Classic Chicken Parmesan
- Classic Chicken Portafoglio
- Roast Chicken
- Tuscan Chicken Thighs with Sage and Pancetta
- Secondi – Pesce
- Cod with Fava Beans, Prosciutto
- Passover Striped Bass
- Contorni
- Asparagus – Basic Tips
- Asparagus – Quick Dishes
- Asparagus Parmesan in Padella
- Brussel Sprouts, 3 Ways
- Roasted Grapes
- Roasted Italian Peppers
- Roasted Radishes
- Sauteed Heirloom Cherry Tomatoes
- Sicilian Potatoes, Onions, Capers
- Spring Onions, Balsamic Vinegar
- Vignarola alla Romana
- Zuppa
- Asparagus Soup
- Scallop Stew
- Sauces & Preserves
- Balsamic Vinegar Sauce/Glaze
- Parsley Sauce
- Sicilian Salmoriglio Sauce
- Oven-Dried Cherry Tomatoes
- Pane, Panini & Crostoni
- Pane Guttiau
- Sausage with Onions
- Spianatora
- Tramezzino with Egg, Caviar and Shrimp Salad
- Viscottu
- Dolci
- Baked Peaches, Amaretti, Hazelnut
- Chocolate-Polenta Cake
- Orange, Walnuts, Marsala
- Strawberries and Blueberries with Honey and Balsamic Vinegar
- Strawberry & Orange Macedonia
- Warm Chocolate-Nutella Cake
- Breakfast
- Breakfast in Apulia
- Breakfast in Tuscany
Pomodorini di Cimelio con Erbe in Padella
Sauteed Heirloom Cherry Tomatoes with Herbs
Are your cherry tomatoes ripening? Mine are. Patiently waiting weeks and tending to them daily, suddenly there are scores of them ripe at the same time! While harvesting I’ll eat a few, they’re better than candy, so sweet and juicy. When I have bowls and bowls of Sweet 100′s, Chelseas, Vesuvianos, Brandywines…I saute’ a colorful mix with fresh herbs from my garden. Obviously they make an ideal bruschetta topping as well as pasta sauce. But I like to serve them as THE side dish for grilled, broiled or sauteed fish and chicken. With so many different tastes inherent in the tomatoes and herbs, no other side dish is needed. Lightly sauteing cherry tomatoes concentrates their flavor.
Photo: Accent them with a variety of fresh herbs while sauteing, such as lemon thyme and parsley, and save the basil for the final toss as it wilts quickly and you want its flavor to remain present. One of my favorite ways serving sauteed cherry tomatoes is as dessert – in the saute’ pan on the table. Accompany them with a platter of soft and fresh cheese, some toasted bread for dipping into the pan and absorbing the infused olive oil. During summertime, it’s the ideal finish to dinner.
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extra-virgin olive oil
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whole garlic cloves, peeled
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whole cherry tomatoes, select a variety
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fresh lemon thyme, parsley, marjoram or oregano
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sea salt and coarsely ground black pepper to taste
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fresh basil leaves as garnish
In a saute’ pan, warm the oil and whole garlic over low heat to infuse the oil with a light garlic flavor. When fragrant, turn the heat to medium and add the cherry tomatoes and fresh herbs but do not add the basil. Saute’ for a few minutes until some of the tomatoes are swelling and are hot to the touch with skin beginning to shrivel. (Tomato varieties and sizes cook differently, but usually 3-5 minutes total cooking time over medium heat is sufficient for 1 pint of cherry tomatoes.) Turn off the heat, season to taste and add the fresh basil leaves just before serving since they wilt quickly. Carry the saute’ pan to the table and serve directly from the warm pan – these tomatoes burst with juice and the fresh herbs give a heavenly aroma.
