Italian Pan Fried Tomatoes, an easy Italian appetizer or side dish. Serve with a side of crusty Italian bread, some slice Parmesan cheese and you may not need anything else!
If someone asked me at the beginning of summer what I would be most looking forward to, to eat of course, this amazing, delicious, fabulous dish would win hands down: Pan Fried Tomatoes.
Unfortunately we always have to wait until the end of July for Pan Fried Tomatoes because you need ripe plum (San Marzano) tomatoes.
To tell the truth I actually use any ripe tomato I can get my hands on, but small ripe San Marzano are the Italian’s favourite.
The recipe was given to me by my mother-in-law and I can tell you that most of my Italian friends have never eaten it and when they do they feel the same way about it that I do.
Pan Fried Tomatoes are similar in taste to sun-dried or Oven Dried Tomatoes, but quicker to make and I think tastier too.
Just the aroma alone is enough to make you grab a piece of Italian crusty bread and go running for the frying pan before anyone else arrives. Needless to say I have many times.
I am not embarrassed to say I make this dish at least 3-4 times a week! Whenever I have Canadian family or friends visiting it is the first dish to go on the table.
Sometimes it is amazing how such a fast, simple, dish can be the best. Buon Appetito!
Italian Pan Fried Tomatoes
- 6 plum/San Marzano tomatoes sliced lengthwise and seeded, small
- 2 tablespoons olive oil 30 grams
- 1 teaspoon oregano 1 gram
- 1 teaspoon basil 1 gram
- 1/4 teaspoon salt 1.4 grams
- 2 cloves garlic chopped
- 2 sprigs rosemary (leaves removed and chopped)
- 2 tablespoons olive oil for drizzling 30 grams
- 5-6 leaves fresh basil chopped
In a medium to large non stick frying pan add 1-2 tablespoons olive oil, place tomatoes in pan cut side up, sprinkle with oregano, basil, salt, chopped garlic and rosemary leaves, drizzle with 2 tablespoons olive oil.
Cover and cook on medium low heat for approximately 5 minutes, remove cover and squish tomatoes with a fork, continue to cook uncovered until all moisture has evaporated and until tomatoes are browned underneath. Top with freshly chopped basil and serve immediately. Enjoy!