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 Spaghetti Arrabiata. They also make a great topping to pizza, or use to make bruschetta with them.
How to Pan Roast Tomatoes
Pan roasting is a 10-minute stovetop trick that gets cherry tomatoes blistered, sweet, and juicy in a hot skillet with olive oil, garlic, and fresh herbs.
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Why I Love Pan Roasted Tomatoes
- Fresh ingredients: Made with garden fresh tomatoes and herbs.
- Flavor packed: Cooking them hot and fast brings out all their natural sweetness!
- 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.
Step By Step Instructions
Pan roasted tomatoes are cooked in a cast iron skillet on the stove top and are ready in just a matter of minutes.
Heat
Heat olive oil in a cast iron skillet until hot.
Cook
Add tomatoes and cook for 3 minutes, until tomatoes begin to blister.
Season
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.
Flavor Variations & Substitutions
Add Garlic (Garlic Roasted Tomatoes): for rich garlic flavor, toss in 2 - 3 minced cloves during the last 1 minute of cooking. Keeping the garlic in the skillet just long enough to soften prevents it from burning and turning bitter.
Balsamic Glaze (Balsamic Roasted Tomatoes): Deglaze the hot skillet with a tablespoon of balsamic vinegar or drizzle balsamic glaze right over the tomatoes before serving to add a sweet, tangy bite.
Fresh Herbs: Swap or combine fresh basil, thyme, rosemary, or parsley depending on what you have in your garden.
Citrus & Cheese Finish: Finish with a fresh squeeze of lemon juice, a pinch of red pepper flakes for heat, or a sprinkle of freshly grated parmesan or crumbled feta cheese.
Whole vs. Halved Tomatoes
- Whole Cherry or Grape Tomatoes: Keeping them whole is my favorite method for a quick, juicy burst! As they cook in the hot skillet, the skins blister and trap all those sweet juices inside until you bite into them.
- Halved Tomatoes: If you want extra caramelization, slice them in half and place them cut-side down in the pan. The exposed flesh gets deep brown, jammy, and sweet in just a couple of minutes - perfect for tossing into warm pasta.
How to Store Leftovers
Store any leftover pan roasted tomatoes in an airtight container in the fridge up to 3 days.
What to Serve With Pan Roasted Tomatoes
- Pasta & Grains: I love to serve these alongside my Spaghetti Arrabiata or on bruschetta.
- Breakfast/Toast: It is delicious spooned over avocado toast, whipped ricotta, or alongside Air Fryer Poached Eggs for breakfast.
- Proteins: Use as a warm topping for pan-seared chicken breast, ribeye steak, or oven baked haddock.
When you make this pan roasted tomatoes recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch 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 says
My family loves this recipe. It is simple to make and packed with flavor. I love to serve it tossed with sauteed gnocci in the skillet just before serving, adding great depth of flavors for a tasty side. Great with chicken or steak!