Pan Sautéed Fresh Tomatoes

Pan Sautéed Fresh Tomatoes

Serve over slices of toasted c bread or simply as a side to a dish of meat or fish.


  • 2 lb (1 kg) fresh, very ripe “on the vine” cherry tomatoes

  • 2 tablespoons extra-virgin olive oil

  • 2 cloves garlic, peeled and chopped

  • pinch of crushed red pepper (optional)

  • salt

  • 4 slices toasted bread


  1.  Chop the tomatoes with their skin on.

  2.  Place in a skillet the olive oil and garlic. Turn heat to medium.

  3.  When the oil is hot add the tomatoes. Do not let the garlic color.

  4. Cook the tomatoes for about 10 minutes. Let the juices thicken a little.