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!
- 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
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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.
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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!
Oh 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! 😉
Hi Tracy, thanks hope you enjoy it.
We’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.
It 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.
I’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.