Cherry Tomato Bombs

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
garlic powder
olive oil
grated cheese


  1. Heat frying pan over medium heat.
  2. Wash and dry one pint of cherry tomatoes.
  3. 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.)
  4. Saute for about 5 minutes until outer skin begins to blister, but just before the tomatoes begin to burst.
  5. During the last minute of cook time, add your favorite dried Italian herb blend, garlic powder, salt, and pepper.  (I don’t measure.)
  6. 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!


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