10-Minute Burst Cherry Tomatoes
Halved cherry tomatoes burst into jammy sweetness in a screaming-hot skillet with garlic and good olive oil. Serve over pasta, toast, or straight from the pan with a spoon.
- Total time
- 10 min
- Servings
- 2
- Calories
- 145
- Protein
- 2g
simplefreshamericanvegetarianvegangluten-freedairy-freejuicy
Ingredients
- 1.5 lb cherry tomatoes
- 3 tbsp olive oil
- 3 cloves, thinly sliced garlic
- ½ tsp salt
Instructions
- 1
Halve the cherry tomatoes and set aside.
- 2
Heat olive oil in a 12-inch skillet over medium-high until it shimmers, ~1 minute.
- 3
Add sliced garlic and cook until fragrant, ~30 seconds—don't let it brown.
- 4
Add tomatoes and salt, then cook without stirring for 2 minutes until skins blister.
- 5
Stir gently and cook another 1–2 minutes until tomatoes soften and juices release.
- 6
Serve warm or at room temperature.
Tools you’ll need
- 12-inch skillet
- cutting board
- knife
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