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Olive Oil and Tomatoes

Olive Oil and Tomatoes

Here’s an easy and delicious dish that makes use of all the ripe tomatoes summer has to offer and cooks up in just minutes. Heat up some good quality extra virgin olive oil in a pan, add some fresh garlic and a quart of grape or cherry tomatoes, then season it with fresh thyme, fresh basil, fresh flat-leaf parsley, salt, and pepper, and let it all saute over low heat until the tomatoes are just starting to lose their shape.

Seriously, it’s that easy. These tomatoes are delicious served over pasta with a splash of cream and sprinkled with parmesan. They’re a great side dish for grilled meats, and even make a wonderful cold salad added to chopped red onion, diced cucumber, and prosciutto. To make this dish extra pretty, try mixing red and yellow tomatoes.


  • 3 tablespoons Extra Virgin Olive Oil
  • 2 teaspoons minced garlic (2 cloves)
  • 2 pints cherry tomatoes or grape tomatoes
  • 2 tablespoons chopped fresh basil, plus more for garnish
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  • 2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


  1. Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer.
  2. Add the garlic to the oil and cook over medium heat for 30 seconds.
  3. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to lose their firm round shape.
  4. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.


Original recipe can be found here.

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