Day 113: Herbed Grape Tomatoes ♥

Herbed Grape Tomatoes
Simple sautéed grape or cherry tomatoes, cooked just until they burst, tossed with green onion and fresh parsley. So simple, so worthwhile!

~recipe & photo updated 2010~

2005: How simple, how delicious! And the sautéed combination of green onion and parsley is really nice. Yes, just nice! This isn't over-the-top food though I wouldn't hesitate to serve it to company either. The plump globes of tomato even look a tiny bit sophisticated in a Whole Foods kind of way.

Raw, tonight's grape tomatoes are as sweet as candy. (For local followers, I get them at the Eckert's stand at the Kirkwood farmers market. I also love the cherry tomatoes from the Scharf booth at Soulard on Saturdays.) At my house, they sit out in bowls for the taking, just like my grandmothers used to leave out sweets.

I suspect that this dish is only as good as its tomatoes so mid-winter, hard-ball tomatoes from the grocery might disappoint. I'm no fanatic about buying locally but when it comes to simple food, prepared well, this recipe adds one more reason to skew to fruits and vegetables that are in season, always, and local, when possible.

This recipe comes from my cousin Laura via her mother, who added it to our family cookbook. I've simplified the preparation (no blanching or peeling the tomatoes) and lightening it (a pound of grape tomatoes versus just 24, what I figure is about a third of a pound AND just 1 tablespoon of butter vs the specified 3 - 4.) For all the fuss and fat, if Laura's version is better, I don't wanna know!

2010: Very good!


Hands-on time: 10 minutes
Time to table: 10 minutes
Serves 4

1 tablespoon unsalted butter
1 pound grape (or cherry) tomatoes
1/4 cup parsley, chopped
1/4 cup green onion, chopped (from 2 green onions)
Pinch of dry tarragon or basil (I used tarragon)
Pinch of dry dill
Pinch of dry chervil (I didn't have)
Salt and pepper

Heat a sauté pan big enough to hold most of the tomatoes in a single layer over MEDIUM HIGH. Add the butter and melt. When hot, add the tomatoes and stir to coat with butter, then stir occasionally throughout. Add the parsley and green onion as they're chopped. Add the dry herbs. When the tomatoes are heated through and just about to burst, turn off the heat and season to taste. Serve immediately.

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© Copyright Kitchen Parade 2005

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.