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Sautéed Cherry Tomatoes with Pine Nuts

Sautéed Cherry Tomatoes with Pine Nuts

Sweet cherry tomatoes are quickly blistered in olive oil with garlic, balsamic vinegar, and toasted pine nuts. This simple mediterranean-style dish works beautifully spooned over toasted bread, grilled fish, pasta, or creamy polenta.

Prep: 10 min · Cook: 12 min · Total: 22 min · Serves: 4

Ingredients

  • 2 cloves garlic (thinly sliced)
  • 0.33 cup pine nuts
  • 0.5 tsp kosher salt
  • 1 tbsp balsamic vinegar
  • 0.25 tsp black pepper (freshly ground)
  • 0.25 cup fresh basil (torn)
  • 4 cups cherry tomatoes (rinsed and dried)
  • 2 tbsp extra-virgin olive oil

Instructions

  1. Place the 4 cups cherry tomatoes on a clean kitchen towel, pat them completely dry, and remove any stems so they blister instead of steaming in the skillet.
  2. Set a 10-inch stainless-steel or cast-iron skillet over medium heat, add the 0.33 cup pine nuts, and toast them for 3-4 minutes, shaking the pan every 30 seconds, until they are fragrant and light golden brown.
  3. Immediately transfer the toasted pine nuts to a small heatproof bowl with a spatula, and keep the skillet off the heat for 30 seconds so the residual heat does not burn the garlic.
  4. Return the same 10-inch skillet to medium heat, add the 2 tbsp extra-virgin olive oil, and heat for about 1 minute until the oil shimmers but does not smoke.
  5. Add the 2 cloves thinly sliced garlic to the skillet and cook over medium heat for 30-45 seconds, stirring constantly with a wooden spoon, until the garlic smells fragrant and the edges are just beginning to turn pale gold.
  6. Add the 4 cups cherry tomatoes to the skillet in a single layer as much as possible, sprinkle with the 0.5 tsp kosher salt and 0.25 tsp freshly ground black pepper, and cook over medium-high heat for 4-5 minutes, shaking the pan occasionally, until the skins blister and a few tomatoes begin to split.
  7. Reduce the heat to medium, add the 1 tbsp balsamic vinegar, and cook for 1-2 minutes, gently folding with a silicone spatula, until the vinegar looks glossy and lightly coats the tomatoes.
  8. Remove the skillet from the heat, fold in the toasted pine nuts and the 0.25 cup torn fresh basil, and let the mixture stand in the warm pan for 1 minute until the basil softens slightly but stays bright green.
  9. Taste a spoonful of the tomato juices, adjust only if needed, and serve the sautéed tomatoes warm from the skillet or at room temperature when the tomatoes are blistered, juicy, and still mostly holding their shape.

Nutrition (per serving)

  • Calories: 169
  • Protein: 3 g
  • Fat: 15 g
  • Carbohydrates: 9 g
  • Fiber: 2 g
  • Sugar: 5 g
  • Sodium: 303 mg

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