Best Pan Roasted Cherry Tomatoes Recipes

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES

Steps:

• Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
• While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
• Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
• Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

PAN-ROASTED SALMON WITH CHERRY TOMATOES

Steps:

• Preheat oven to 425°. Place tomatoes in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tomatoes are softened, 10-15 minutes, stirring occasionally., Meanwhile, sprinkle fillets with salt and pepper. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add fillets; cook 3 minutes on each side. Remove from pan., Add garlic to pan; cook and stir 1 minute. Add broth, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half, 1-2 minutes. Stir in roasted tomatoes; return salmon to pan. Bake until fish just begins to flake easily with a fork, 5-7 minutes.

PAN ROASTED CHERRY TOMATOES

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add next 7 ingredients and fry until tomatoes are shrivelled, stirring occasionally, about 5 minutes.
• Stir in balsamic vinegar and serve.

PARMESAN CHICKEN SHEET PAN DINNER WITH ROASTED CHERRY TOMATOES

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Whisk together olive oil, garlic, and salt in a large bowl. Place tomatoes in a medium bowl; mix in 2 tablespoons of the garlic oil mixture. Mix in oregano and crushed red pepper.
• Place chicken in the bowl with remaining garlic oil; turn to coat.
• Place 1 cup Parmesan cheese in a pie plate. Dip one side of each chicken breast into Parmesan to coat, then place chicken breasts, cheese-side up, on one half of a large rimmed baking sheet. Scatter tomatoes on the other half of the baking sheet.
• Place in the preheated oven and roast until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and top chicken with mozzarella slices. Return to the oven and roast until cheese melts, 1 to 2 minutes. Transfer chicken and tomatoes to 4 plates and sprinkle with remaining 1/4 cup Parmesan cheese.

PAN-ROASTED ASPARAGUS WITH CHERRY TOMATOES AND BLACK OLIVES

Steps:

• 1. 1. Heat 1 tablespoon oil and garlic in 12-inch skillet over medium heat. Cook, stirring occasionally, until garlic turns golden around edges but does not darken, 2 to 3 minutes. Add tomatoes and olives; cook until tomatoes begin to break down and release liquid, 1 to 2 minutes. Transfer mixture to bowl and cover with foil. Rinse skillet with water and dry well with paper towels. 2. 2. Add the butter and remaining oil in the skillet. When butter has melted, add half of asparagus to skillet with tips pointed in one direction; add remaining spears with tips pointed in one direction. Using tongs, distribute spears in even layer (spears will not quite fit into single layer); cover and cook until asparagus is bright green and still crisp,about 5 minutes. 3. 3. Uncover and increase heat to high; season asparagus with salt and pepper. Cook until spears are tender and well browned along one side, 5 to 7 minutes, using tongs to occasionally move spears from center of pan to edge of pan to ensure all are browned. Transfer asparagus to serving dish, top with tomato mixture. Adjust seasonings with salt and pepper; sprinkle with basil and Parmesan. Serve immediately. 4. To Serve 2-3: Cut all ingredient amounts in half. Cook asparagus in 10-inch skillet over medium heat, covered, for 3 minutes. Remove cover and cook over medium-high heat until tender and browned, 3 to 4 minutes. Do not adjust heat when cooking garnishes; however, cooking times for garnishes should be reduced by 1 to 2 minutes.