Pan-Fried Tomatoes: the recipe for a simple and tasty summer side dish

Pan-fried tomatoes are an easy, tasty side dish, perfect served also as appetizer together with any main course of meat or fish in summer. It is a typical Italian recipe you can make in no time.

Cut the cherry tomatoes in half and quickly sautée them in a pan with oil, garlic and fresh thyme for about 5-10 minutes. Tender and fragrant, you can even use this recipe as a pasta or rice sauce, otherwise enjoy it on crusty bread slices.

You can add your favorite aromatic herbs, such as basil and fresh oregano, and a pinch of chili if you love spicy flavors. So let’s find out how to make pan-fried tomatoes by following our step-by-step instructions and tips.

What are the best Tomatoes for Pan-Frying?

For best results, choose juicy, ripe tomatoes. We used the cherry tomatoes as they are sweet, but you can replace them with San Marzano, datterino, or piccadilly ones.

Tips for making Italian Pan-Fried Tomatoes

For a richer dish, add your favorite melting cheese or parmesan cheese.

If you want to enjoy this tasty recipe for breakfast, spread tomatoes on bread slices.

How to store Pan-Fried Tomatoes

Eat the pan-fried tomatoes in a pan very hot and, if there is something left, keep them in the refrigerator in a special airtight container for a maximum of 1-2 days. Freezing is not recommended.

How to make Pan-Fried Tomatoes

Wash the cherry tomatoes thoroughly by immersing them in cold water.

Drain the cherry tomatoes and dry them, then cut them in half.

Pour a drizzle of extra virgin olive oil into a non-stick pan and add the unpeeled garlic. Let it fry for a few moments.

Remove the garlic.

Add the halved cherry tomatoes.

Cook one side of the cherry tomatoes over high heat for about 5-10 minutes.

Once golden, turn the tomatoes and continue cooking briefly.

Remove the pan from the heat and season with salt and pepper. Flavor everything with freshly peeled thyme.

Your tomatoes are ready.

Serve hot and enjoy!