Tested till perfect Pan-Roasted Cherry Tomatoes
Pan-Roasted Cherry Tomatoes
Photography by Leila Ashtari

Pan-Roasted Cherry Tomatoes

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2007

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 tbsp 1tbspextra-virgin olive oil
  • 4 cups 4cupscherry tomatocherry tomatoes
  • 1 1clove garliccloves of garlic, minced
  • 1 tsp 1tspdried Italian herb seasoning
  • 1/4 tsp 1/4tspsalt
  • 1 pinch 1pinchgranulated sugar
  • 1 pinch 1pinchhot pepper flakes
  • 2 2green oniongreen onions, sliced
  • 2 tsp 2tspbalsamic vinegar
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In large skillet, heat oil over medium-high heat; fry tomatoes, garlic, Italian seasoning, salt, sugar, hot pepper flakes, and green onions, stirring occasionally, until tomatoes are shrivelled, about 5 minutes. Stir in vinegar.

Additional information : Variation
Pan-Roasted Cherry Tomatoes with Corn and Zucchini: Replace Italian seasoning with 1/2 tsp (2 mL) each paprika and dried oregano. Add 1 small zucchini, cut into 1-inch (2.5 cm) pieces, and 1/2 cup (125 mL) frozen corn kernels, thawed. Replace balsamic vinegar with cider vinegar.

Nutritional Information Per serving: about

cal 63 pro 2g total fat 4g sat. fat 1g
carb 7g fibre 2g chol 0mg sodium 152mg

% RDI:

calcium 2 iron 5 vit A 13 vit C 32
folate 9
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