Reviewed: Dec. 9, 2007

The tomatoes turned out to be a pretty good side dish. I think next time, I will roast them in the oven with some crushed garlic and add the basil at the end. But this was a fast, easy alternative.

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Marie

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Reviewed: Jul. 1, 2007

Cook at last moment when preparing dinner so you can get them right to the table when they're ready; they cool quickly and when that happens the texture fails. Great dish, though!

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mommymeggy

Cooking Level: Intermediate

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Reviewed: May 17, 2007

Easy and great. Fresh basil makes all the difference. I will make this weekly as a side dish. SO simple cannot believe I didn't think of it.

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Dani loves 2 cook on occasion

Cooking Level: Expert

Home Town: Edison, New Jersey, USA

Living In: Princeton, New Jersey, USA

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Reviewed: Apr. 2, 2007

Served as is and everyone loved. Very easy and light. Looks so gourmet. Thanks for sharing.

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IBTOUGH

Cooking Level: Expert

Living In: Corona, California, USA

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Reviewed: Jan. 31, 2007

Add some grated parmesean cheese just before serving.

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Honey

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Greeley, Colorado, USA

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Reviewed: Nov. 27, 2006

These were a very nice complement to our Thanksgiving dinner...thanks!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Nov. 6, 2006

Delicious side dish!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 30, 2006

Great way to use the overabundance of cherry tomatoes. Will make again.

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grandma jane

Cooking Level: Expert

Home Town: Manitowoc, Wisconsin, USA

Living In: Saint Nazianz, Wisconsin, USA

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Reviewed: Aug. 19, 2006

Terrific! Made it with grape tomatoes because we had a bunch on hand. Fresh basil is a must. This will be a regular dish at our house.

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LABOUGIE

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Reviewed: Aug. 7, 2006

Made this for my husband and he really enjoyed eating them this way! I sprinkled a little parmesan cheese over the dish. A great way to serve cherry tomatoes! Thanks! A keeper!

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JillyBean

Cooking Level: Expert

Home Town: Seaford, Delaware, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Jul. 15, 2006

So good and so quick! Followed the recipe to a T, I don't think there's a need to add or skip anything. Make sure to use fresh basil!

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Jun. 29, 2006

Yummy! Next time I'm going to try with feta cheese on top.

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RIMBAUD1POET

Cooking Level: Expert

Home Town: Land O Lakes, Florida, USA

Living In: Wesley Chapel, Florida, USA

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Reviewed: Jun. 22, 2006

This was pretty good, Could've used more garlic.

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BB34

Cooking Level: Expert

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Reviewed: Jun. 12, 2006

These are good- I really enjoyed the flavor sauteeing brought to the tomatoes. I used on-the-vine cherry tomatoes. Just make sure your tomatoes are completely dry before adding to the pan- I guess mine were still a little wet from rinsing and it wasn't pretty. But I just covered the pan to solve that problem.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2006

I've made this recipe with fresh basil and dried basil. Dried rates 4 stars, so try your hardest to get fresh! A fast, tasty side to Baby Spinach Omelet. I didn't have any problems with tough grape tomato skins, but I did pierce each with a sharp knife during cooking. Maybe this helped?

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Jun. 9, 2006

These are so good! What a great snack or side dish...thank you!

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JACKROX

Cooking Level: Intermediate

Home Town: Denville, New Jersey, USA

Living In: Glenwood, New Jersey, USA

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Reviewed: Jun. 1, 2006

I loved this! The skins were a little bit annoying, but the flavor is just so delicious! I let is sit for a while to cool down, and had it on top of a toasted English muffin. Would be great topped with cheese, and broiled, bruscetta style. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: May 15, 2006

How can you go wrong with tomato, basil and garlic? This was really delicious - my mother especially loved it, but I did find that I needed to increase the garlic (I slivered mine) and basil to get it well enough seasoned. Did you notice that the grape tomato skins were a little tough after sauteeing? You know, they kind of slip off and are hard to chew. Not "very" hard to chew, but I noticed it. (btw, these were great at room temp after sitting on the buffet) I've wanted to try this with grape tomatoes for quite some time. Thanks for posting the recipe and reminder.

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rainstripe

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Reviewed: Dec. 20, 2005

Made this last night and followed the recipe exactly. It was wonderful, quick and easy to make!

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vlscott

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Sauteed Cherry Tomatoes with Garlic and Basil

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