Minted Tomato Saute

Three ingredients, 10 minutes, and you’ve got a side dish that tastes like summer on a plate. Cherry tomatoes sautéed in olive oil until their skins just start to blister, then tossed with fresh mint that wilts into the warm juices.

Three minutes in the hot pan is all the tomatoes need. You want them warmed through and slightly softened with a few split skins releasing their juice, not collapsed into sauce. That burst of hot, sweet tomato juice when you bite into one is the whole point.

Fresh mint added at the end stays bright and aromatic. The heat from the tomatoes just barely wilts the leaves, releasing their oils without cooking out the freshness. Dried mint works in a pinch but fresh is noticeably better here.

This pairs with grilled lamb, roasted chicken, or fish. The mint and tomato combination is a natural alongside Mediterranean and Middle Eastern main dishes.

Chef Tips

• Use a non-stick skillet to prevent the tomatoes from sticking and tearing before they’re ready.
• Don’t crowd the pan. The tomatoes need contact with the hot surface, not each other, to blister properly.
• Use fresh mint for the best flavor. Three tablespoons chopped fresh mint has far more punch than 1 tablespoon dried.