Reviewed: Apr. 22, 2012

Fast and easy (be a bit careful, as it set off smoke alarm even with down draft vent going full). Followed recipe exactly, but added some half spinach leaves at the end for a bit of color. Recipe requested by all at our dinner.

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Reviewer:

MLSReality

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Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Falls Church, Virginia, USA

Reviewed: Mar. 24, 2012

These were just ok...nothing special. Made with dried basil instead of fresh.

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Reviewer:

Julie1945

Cooking Level: Intermediate

Living In: Reston, Virginia, USA

Reviewed: Feb. 24, 2012

My husband loved this! Thank you!

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laurajtaz

Reviewed: Nov. 12, 2011

For an appetizing and tasty pasta dish, use an heirloom variety cherry or grape tomato and toss into cooked tricolor rotini pasta.

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VisualEloquence

Reviewed: Sep. 29, 2011

fabulous I just add a little parmasian cheese, even without it was wonderful.

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Bettyann

Living In: Sharon Hill, Pennsylvania, USA

Reviewed: Sep. 28, 2011

I have done something similar to this for years, but use 1 T butter & 1 T olive oil, 1 T dill weed (fresh is best), & saute` mushrooms first, then add thinly sliced zucchini, the tomatoes last & finish with a splash of fresh lemon juice.. Green veggies covered & it is so wonderful, quick & easy. I slice the cherry or grape tomatoes in half & just get them hot - not really cooking, it makes them mushy. Sooo good!

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Reviewer:

Kelly S.

Reviewed: Sep. 28, 2011

This is an excellent side dish. Make sure you use FRESH basil or you get an entirely different taste. To me it's just not as good. Cherry tomatoes are much sweeter in taste than grape tomatoes. So choose your tomatoes for the taste you would like to achieve.

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Reviewer:

Terri's Best Recipes

Cooking Level: Expert

Home Town: Philadelphia, Mississippi, USA

Living In: Spring Hope, North Carolina, USA

Reviewed: Sep. 28, 2011

I actually cut the cherry tomatoes in half...then when they are almost soft - squish with a fork - be careful cause they squirt...then service with fresh pasta, like a linguine.

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Reviewer:

Cdn Girl

Reviewed: Sep. 16, 2011

These were delicious!

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Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Sep. 6, 2011

Quick, fresh and delicious! I used a bag of grape tomatoes, garlic and fresh minced basil. I added Hawaiian sea salt and fresh ground black pepper while the tomatoes were sauteeing, shaking the pan frequently. In mere minutes they were done. I really like how the sweet juices of the tomatoes bursts in my mouth along with the sauteed garlic and fresh basil. Oooh what a wonderful blend of fresh flavors! The sprinkles of fresh basil over the tomatoes stand out-very pretty. This is a terrific side dish and a good way to use up grape tomatoes. One that I will keep in mind for use again in the future. I served this along with, "Portuguese Pork with Red Peppers," "Lemon-Sesame Asparagus," and "Parsley Red Potatoes," all from this website.

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