Sauteed Cherry/Grape Tomatoes

18 Apr

This was a big hit at my birthday bash. Eat them as they are, as a snack or toss with pasta. I like to use the smaller grape tomatoes as they’re sweeter and not as juicy so you don’t squirt your friends, family or date. Key is to use lots of garlic! Use fresh basil and be generous with the seasonings!

Sauteed Cherry Tomatoes with Garlic and Basil

SUBMITTED BY: USA WEEKEND columnist Pam Anderson

“Cherry tomatoes take less than 10 minutes to prepare.”


  • 2 tablespoons olive oil, divided
  • 2 pints cherry or grape tomatoes
  • Salt and pepper
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh basil


  1. Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke.
  2. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes.
  3. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.


This recipe was originally featured in the USA WEEKEND article Holiday Entertaining on December 11, 2005.

Find the Perfect Recipe from Pam Anderson.

Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

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