Sautéed Cherry Tomatoes with Garlic and Basil Recipe

Wonderful side dish that takes so little time to prepare! I used only 1 pint of cherry tomatoes and kept the rest of the ingredients the same. I used a bit of kosher salt and fresh cracked black pepper to season. I love the fresh basil on these. Definitely serve hot off the stove as these cool down quickly. You could add a little shaved Parmesan or feta cheese to this to take it over the top - great with grilled steak or grilled chicken.

Easy and tasty way to use my garden cherry tomatoes and basil. I did sprinkle some parmesan cheese to add another burst of yummy. Making this again soon.

This was a perfect veggie side to the dinner I cooked. It was quick and easy, and tasted wonderful. I added sliced zucchini to mine, along with fresh basil and garlic. Next time I may include sliced onion.

I loved this! Sauteeing really intensifies the tomato taste, which means it's good even with bland winter tomatoes. I love that you get the great flavor quickly by sauteing instead of roasting. I added a splash of balsamic vinegar and a handful of kalamata olives for a delicious sweet-and-salty combination. A definite keeper!

What a quick and DELICIOUS side dish! I used butter instead of oil and cut the cherry tomatoes in half. Compliments from all. Will be making over and over.

I actually cut the cherry tomatoes in half...then when they are almost soft - squish with a fork - be careful cause they squirt...then service with fresh pasta, like a linguine.

Quick, fresh and delicious! I used a bag of grape tomatoes, garlic and fresh minced basil. I added Hawaiian sea salt and fresh ground black pepper while the tomatoes were sauteeing, shaking the pan frequently. In mere minutes they were done. I really like how the sweet juices of the tomatoes bursts in my mouth along with the sauteed garlic and fresh basil. Oooh what a wonderful blend of fresh flavors! The sprinkles of fresh basil over the tomatoes stand out-very pretty. This is a terrific side dish and a good way to use up grape tomatoes. One that I will keep in mind for use again in the future. I served this along with, "Portuguese Pork with Red Peppers," "Lemon-Sesame Asparagus," and "Parsley Red Potatoes," all from this website.

These are so good! Served on a bed of baby arugula, delicious!

This was delicious. I used it as a "sauce" for bow tie pasta. Because I love garlic, I added an additional clove, and also added just a splash of balsamic vinegar. Also used grape tomatoes instead of cherry tomatoes.

I omitted the last tablespoon of oil at the end; it didn't need it. This was quick, simple and easy. I would make again and again. :)

How can you go wrong with tomato, basil and garlic? This was really delicious - my mother especially loved it, but I did find that I needed to increase the garlic (I slivered mine) and basil to get it well enough seasoned. Did you notice that the grape tomato skins were a little tough after sauteeing? You know, they kind of slip off and are hard to chew. Not "very" hard to chew, but I noticed it. (btw, these were great at room temp after sitting on the buffet) I've wanted to try this with grape tomatoes for quite some time. Thanks for posting the recipe and reminder.

I came for dinner, stayed for flavor.

Simple and easy to throw together. I listened to another reviewer and topped with fresh grated parmesan, but tasty without.

Perfect over angel hair pasta w/parmasean cheese

I liked the recipe, but did not love it. It was super easy if you have cherry tomatoes that need to be used. It was worth making one time. Thank you for the recipe! :)

I did this with grape tomatoes. Instead of constantly moving the pan,I only did that at first, but the skins were getting kinda ugly so I turned down the heat. I added 3 minced cloves but half at first, then half after I turned the heat down. I just let them saute and moved them often with my wooden spoon. turned the heat off and just let them sit. I mixed them into a pasta dish, very delicious.

No changes . Yes

it was quick, easy and delicious

A different twist to use up all of the cherry tomatoes from my garden. I made these exactly as written which took no time at all. The fresh basil on top is definitely key! Next time I am going to add some grated parmigiana cheese or feta on top. My husband did not care for the texture of the skins after they were cooked.

Tasty and SO quick, though I did find that I needed to sauté on a lower heat setting. I actually forgot the salt and pepper but sprinkled some Parmesan on top so it turned out well anyway. I used freeze-dried, jarred basil.