These Pan Roasted Tomatoes are a quick and easy healthy side dish recipe to enjoy all summer long when fresh tomatoes are in abundance. It's as easy as tossing a pint of cherry or grape tomatoes in a hot skillet and finishing it off with a little fresh herbs and olive oil.
There is nothing better than your own tomatoes picked straight from the garden. I love to eat them by the handful, and I really love them roasted in the pan bursting with flavor!
I love to serve these pan roasted tomatoes next to or tossed into this Spinach Artichoke Pasta dish. They also make a great topping to pizza, or use to make bruschetta with them.
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Why I Love Pan Roasted Tomatoes
- Fresh ingredients: made with garden fresh tomatoes and herbs.
- Flavor packed: roasting the tomatoes brings out an abundance of flavor!
- Healthy recipe: cherry tomatoes are low in calories, bringing in only 25 calories per cup! They are high in vitamin C and may aid in preventing strokes and prostate cancer as well as aid in preventing osteoporosis.
Ingredients
You only need a few fresh ingredients for this easy to make side dish recipe.
- Cherry or Grape Tomatoes: these are small round tomatoes that can range from the size of your thumb tip to a golf ball. The most common color is red, but they can be found in yellow and purple colors as well.
- Olive Oil
- Fresh Oregano
- Fresh Rosemary
- Salt
- Red Pepper Flakes
See ingredient amounts in recipe card below.
How To Pan Roast Tomatoes
Pan roasted tomatoes are cooked in a cast iron skillet on the stove top and are ready in just a matter of minutes.
Step 1
Heat olive oil in a cast iron skillet until hot.
Step 2
Add tomatoes and cook for 3 minutes, until tomatoes begin to blister.
Step 3
Remove tomatoes from heat and stir in seasonings.
- Heat a cast iron skillet over medium high heat. Add 3 teaspoon of olive oil and swirl to coat the skillet.
- Add the tomatoes to the hot skillet and cook for 3 minutes, or until the tomatoes begin to blister.
- Remove the tomatoes from the heat. Stir in the remaining olive oil, oregano, rosemary, salt, and red pepper flakes. Toss to combine. Allow to stand 5 minutes before serving.
See the video below in the recipe card for an easy cooking guide!
Equipment
I highly recommend a Cast Iron Skillet (affiliate link) as they distribute heat in the pan evenly.
Variations
Herb swap: Use any combination of fresh basil, thyme, parsley, or rosemary for the herbs.
Flavor boost: Add a a splash of lemon juice or balsamic vinegar at the end of cooking time.
Storage
Store any leftover pan roasted tomatoes in an airtight container in the fridge up to 3 days.
Related Recipes
When you make these Pan Roasted Tomatoes recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @honeybunchhunts or #honeybunchhunts so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Pan Roasted Tomatoes
Equipment
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Ingredients
- 1 pint multi colored grape tomatoes
- 4 teaspoon olive oil
- 1 teaspoon fresh oregano chopped
- ½ teaspoon fresh rosemary chopped
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
Instructions
- Heat a cast iron skillet over medium high heat. Add 3 teaspoon of olive oil and swirl to coat the skillet.
- Add the tomatoes to the hot skillet and cook for 3 minutes, or until the tomatoes begin to blister.
- Remove the tomatoes from the heat. Stir in the remaining olive oil, oregano, rosemary, salt, and red pepper flakes. Toss to combine. Allow to stand 5 minutes before serving.
Shelby Law Ruttan
Such a simple recipe with so much flavor! Was delicious as a side to grilled steak and I've also used this stirred in with cauliflower gnocchi. So good!