Italian Pan Fried Tomatoes, an easy Italian appetizer or side dish. Serve with a side of crusty Italian bread, a few slices of Parmesan cheese and your side dish may become your main dish!
Fried Tomatoes
If someone asked me at the beginning of summer what I would be most looking forward to eating, it would be this amazing, delicious, fabulous dish! Pan Fried Tomatoes.
What are the best tomatoes to use for frying?
- 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.
More Delicious Tomato Side Dishes
Easy Italian Tomato Bruschetta
Tuna Mozzarella Stuffed Cherry Tomatoes
Easy Stuffed Fresh Mozzarella Caprese
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 one the best. Buon Appetito!
Italian Pan Fried Tomatoes
Ingredients
- 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
Instructions
- 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 10 minutes, remove cover and squish tomatoes with a fork, continue to cook uncovered until all moisture has evaporated and until tomatoes are browned underneath (I love to cook them until they are almost black underneath). Top with freshly chopped basil and serve immediately. Enjoy!
Nutrition
Updated from August 10, 2015.
Marilyn Gregg says
May 31, 2018 at 6:07 pmThis sounds absolutely wonderful. Can’t wait for fresh tomatoes this summer. Are the oregano and basil dried?
Rosemary says
May 31, 2018 at 7:05 pmHi Marilyn, thanks and it really is (if I do say so myself 🙂 ) it’s one of our favourite summer recipes. Yes I used dried oregano and basil.
Amanda Finks says
May 28, 2018 at 11:43 pmI love this easy side dish. It’s bursting with flavor and the sauce is perfect for sopping up with some good crusty bread!
Rosemary says
May 29, 2018 at 9:57 amHi Amanda, thanks and yes I totally agree!
Marjory says
May 28, 2018 at 10:08 pmGreat recipe. When I have lots of tomatoes on hand I usually end up roasting them in the oven. This is so much easier!
Rosemary says
May 29, 2018 at 9:57 amHi Marjory, thanks so much. Easier and a good alternative. 🙂
Helen says
May 28, 2018 at 8:04 pmThis looks really amazing! Looking forward to trying with our Garden harvest tomatoes 🙂
Rosemary says
May 29, 2018 at 9:58 amThanks Helen, thanks so much, I hope you enjoy it and let me know how it goes.
Stephen Canas says
May 12, 2018 at 5:17 pmYou definitely are on a roll with this, my grandmother was from Flatbush but she showed her grandchildren how to cook. She was Hungarian but she did Italian food better than Italians! San Marzano or San Marzio tomatoes are great to use in the recipe and are authentic! But Hungarians brought to the states a tomato that they use in Hungarian guloshes called the Opaloca tomato. When used to make Italian paste it reigns supreme and for this recipe it rocks! My version you cut the tomatoes thick and fry them the same way and top with meat sauce and a little ziti pasta, not too much pasta because here in this dish the tomato is the deserving star attraction! Thank you New York and all my Grandmother’s Italian friends there for teaching her your food and tradition and thank all Italians there!
Rosemary says
May 13, 2018 at 5:25 pmHi Stephen, thanks and very interesting, I will have to look for those tomatoes and give it a try. And your recipe sounds absolutely delicious. Looking forward to trying it. 🙂
Tracy says
August 21, 2015 at 3:47 amOh I love this!! I have a ton of ripe San Marzanos in my garden now and I’ve been fantasizing what to do with them- adding this to my list!
I’m so happy to have found your blog through facebook- I just love love love your story and how you started your life in Italy. Brava! 😉
Rosemary says
August 24, 2015 at 10:04 pmHi Tracy, thanks hope you enjoy it.
thesurprisedgourmet says
August 10, 2015 at 11:47 pmWe’ve been enjoying tomatoes on French bread with various cheses, ham, spinach and fresh basil and oregano toasted lightly in the oven. This dish looks delicious and quick. Thanks for sharing. I’ll have to give it a try.
Marisa Franca @ All Our Way says
August 10, 2015 at 9:05 pmIt sounds wonderful and a greatt way not to heat up the house by turning on the oven. I’ll have to try your recipe. It’s great learning new tips and trying new methods. Thank you for sharing.
Ann says
August 10, 2015 at 8:56 pmI’m a big fan of roasting my tomatoes in the oven until they’re looking somewhat like yours. Your way looks easier. Definitely will be trying.