Cherry tomatoes. Love them. Always have. Straight from the pint container, in a salad, in antipasto platters, or cooked down in a variety of recipes. I can’t resist buying a pint or two every week at our local market. They always look so plump, vibrant, and delicious, but sometimes I forget about them in the veggie drawer, or just don’t eat them fast enough and they start to shrivel.
When this happens, although they still taste good, I can’t get past the texture of the outer skin. So I decided to experiment with them on the stove in a frying pan, and that’s when Cherry Tomato Bombs were born. Best part, they only take 5 minutes to make, start to finish.
1 pint cherry tomatoes
unsalted butter (just enough to coat pan)
dried Italian herb blend
- Heat frying pan over medium heat.
- Wash and dry one pint of cherry tomatoes.
- Add a small amount of unsalted butter to frying pan and carefully add tomatoes to pan. (They could splatter if still wet, so use caution.)
- Saute for about 5 minutes until outer skin begins to blister, but just before the tomatoes begin to burst.
- During the last minute of cook time, add your favorite dried Italian herb blend, garlic powder, salt, and pepper. (I don’t measure.)
- Plate and drizzle with extra virgin olive oil and grated cheese before serving.
These little guys really hold the heat, so allow to cool a few minutes before enjoying. (I learned the hard way.)
Whether you enjoy these Cherry Tomato Bombs in an antipasto platter, add them to a chicken or pasta dish, or eat them straight from the plate, I know you’re going to love them. These little red bombs are bursting with flavor. Literally. Enjoy!