Ella Walter
Tomatoes are a versatile fruit that can be cooked in a variety of ways, one of which is pan-frying. Pan-fried tomatoes are a quick, easy, and healthy dish that can be served as an appetiser, side, or main course. They can be cooked in a variety of pans, including cast iron skillets, non-stick frying pans, and carbon steel pans, and can be seasoned with a range of herbs and spices. In this article, we will explore the different methods for cooking tomatoes in a pan, the best types of pans to use, and some delicious recipes to try. So, can you cook tomatoes in a pan? The short answer is yes!
| Characteristics | Values |
|---|---|
| Type of tomatoes | Ripe plum (San Marzano), cherry, grape, large fleshy red |
| Type of pan | Medium to large non-stick frying pan, cast iron skillet, fry pan |
| Oil | Olive oil, savory olive oil, extra virgin olive oil |
| Other ingredients | Oregano, Basil, Salt, Garlic, Rosemary leaves, Lemon juice, balsamic vinegar, Soy sauce, Mint, Hot chilies |
| Cooking time | 10-15 minutes |
| Serving suggestions | Bread, Parmesan cheese, fried eggs, sauteed spinach, avocado, salads, grain bowls, proteins such as steak, lamb chops, baked salmon, or baked cod |
| Storage | Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for 2 months |
| Notes | Don't overcrowd the pan with too many tomatoes to avoid steaming instead of blistering |
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What You'll Learn
Blistered tomatoes
To make blistered tomatoes, heat oil in a medium or large pan over medium-high heat. You can use olive oil or butter for this recipe. Add the tomatoes and let them sit undisturbed for about 2 minutes to blister on the bottom. You can use cherry tomatoes, grape tomatoes, or regular tomatoes for this recipe. It is important not to overcrowd the pan as this will cause the tomatoes to steam instead of blistering individually.
After 2 minutes, add the garlic, salt, and pepper, and stir together with the tomatoes. Let them cook for another 2-3 minutes, stirring a few times. You can also add herbs like basil, oregano, or rosemary at this stage.
Once the tomatoes are blistered to your liking, remove them from the heat and serve immediately. Blistered tomatoes can be served as a side dish or used as a topping for other dishes. They can also be spruced up with crumbled feta, toasted pine nuts, or a drizzle of basil pesto sauce.
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Pan-fried Italian tomatoes
To make pan-fried Italian tomatoes, you will need ripe but firm plum/San Marzano tomatoes, olive oil, oregano, basil, salt, garlic, and rosemary leaves. You can also add other herbs and spices like thyme, chili, or mint.
- Slice the tomatoes in half lengthwise and remove the seeds.
- Heat a medium to a large non-stick frying pan over medium-high heat. Add 1-2 tablespoons of olive oil.
- Place the tomato halves in the pan, cut-side up. Sprinkle with oregano, basil, salt, chopped garlic, and rosemary leaves. Drizzle with more olive oil.
- Cover the pan and cook on medium-low heat for approximately 10 minutes.
- Remove the cover and squish the tomatoes with a fork. Continue to cook uncovered until all the moisture has evaporated and the tomatoes are browned or even slightly blackened underneath.
- Top with freshly chopped basil and serve immediately.
You can also add a splash of lemon juice or balsamic vinegar at the end of the cooking time for an extra flavor boost. If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. Do not freeze the cooked tomatoes.
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Pan-roasted tomatoes
Yes, you can cook tomatoes in a pan! Pan-roasted tomatoes are a delicious and healthy side dish that can be served with a variety of meals. They are also easy to make and can be cooked in a skillet or a non-stick frying pan.
To make pan-roasted tomatoes, you will need the following ingredients:
- Ripe tomatoes (preferably small San Marzano tomatoes, but any ripe tomato will do)
- Olive oil
- Salt
- Fresh herbs such as basil, oregano, or rosemary
- Garlic
Optional ingredients include:
- Red onions
- Balsamic vinegar or lemon juice
- Black pepper
- Spices of your choice
- Slice the tomatoes in half or quarters, depending on their size. If using small San Marzano tomatoes, slicing them in half lengthwise should be sufficient.
- Heat a medium to a large pan over medium-high heat. Add 1-2 tablespoons of olive oil and swirl to coat the pan.
- Place the tomatoes in the pan, cut side up. If using red onions, add them to the pan at this stage.
- Sprinkle the tomatoes with salt, oregano, basil, and/or rosemary. If using garlic, chop it finely and add it to the pan. Drizzle with more olive oil.
- Cover the pan and cook on medium-low heat for approximately 10 minutes.
- Remove the cover and use a fork to gently squish the tomatoes. Continue cooking uncovered until all the moisture has evaporated and the tomatoes are browned or even slightly blackened underneath.
- Remove from heat and top with freshly chopped basil.
For an extra flavour boost, add a splash of lemon juice or balsamic vinegar at the end of the cooking time. You can also experiment with different spices and herbs to find your perfect combination.
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Mediterranean garlic fried tomatoes
Yes, you can cook tomatoes in a pan! Here is a recipe for Mediterranean garlic fried tomatoes:
Ingredients
- 6 plum/San Marzano ripe but firm tomatoes (sliced lengthwise and seeded) or any ripe small tomatoes
- 1-2 tablespoons olive oil
- Oregano
- Basil
- Salt
- 3-10 garlic cloves, chopped or minced
- Rosemary leaves
- Chilli or red pepper flakes
- Parsley
Instructions
- Cut the tomatoes into thick slices, preferably about an inch thick to help them retain their shape while cooking.
- Heat a medium to a large non-stick frying pan over medium-high heat. Add the olive oil and swirl to coat the pan.
- Place the tomatoes in the pan cut-side up. Sprinkle with oregano, basil, salt, chopped garlic, and rosemary. Drizzle with more olive oil.
- Cover and cook on medium-low heat for about 10 minutes.
- Remove the cover and squish the tomatoes with a fork. Continue to cook uncovered until all the moisture has evaporated and the tomatoes are browned underneath.
- Top with freshly chopped basil and serve immediately.
You can also add a splash of lemon juice or balsamic vinegar at the end of cooking for an extra flavour boost.
This recipe is a great way to use winter or off-season tomatoes and can be served as a side dish or appetiser. Enjoy!
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Cast iron pan considerations
Cast iron pans are beloved for their ability to retain heat and are great for getting a perfect browned crust on a steak. However, they are not ideal for cooking certain foods, such as acidic foods like tomatoes. The high acidity of tomatoes can strip the seasoning of the pan, resulting in discolouration and a metallic taste. The longer the tomatoes cook in the cast iron pan, the more likely it is that the acidic reaction will eat away at the seasoning. Therefore, it is recommended to use a cast iron pan for cooking tomatoes only if it is well-seasoned.
A well-seasoned cast iron pan can handle acidic foods with impunity. The seasoned coating on a cast iron pan is a layer of polymerized fat that comes from heating fat on the pan's surface, eventually making the pan naturally non-stick. To create this non-stick surface, the pan must go through the seasoning process multiple times. To season a cast iron pan, rub a neutral oil, such as canola oil, onto the pan's surface, and bake it in a hot oven for about one hour. Turn the oven off and let the pan cool completely inside the oven. This process must be repeated about six times for the pan to be considered well-seasoned.
Even with a well-seasoned pan, it is still recommended to avoid cooking tomatoes for long periods. If you are cooking tomatoes in a cast iron pan, it is best to cook them hot and fast, and to remove them from the pan as soon as possible. Seared green tomatoes work well as they don't give off as much liquid as ripe tomatoes. It is also recommended to use a stainless steel skillet or an enameled cast-iron skillet instead of a "naked" cast iron pan to avoid the issues caused by the acid in tomatoes.
While some people claim that cooking tomatoes in a cast iron pan will result in metallic-tasting food and damage to the pan, others refute this, stating that they have cooked tomato-based dishes in cast iron pans with no issues. However, it is important to note that research has shown an increased level of iron in foods cooked in cast iron cookware, especially high-acid foods like tomatoes. Therefore, it is recommended to use a well-seasoned cast iron pan when cooking tomatoes and to avoid cooking them for prolonged periods to minimise any potential issues.
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Frequently asked questions
Yes, you can cook tomatoes in a pan.
You can cook a variety of tomatoes in a pan, including cherry tomatoes, plum tomatoes, and large fleshy red tomatoes.
You can use a medium to large non-stick frying pan or skillet. If you are using a cast-iron pan, it is important to note that tomatoes are acidic and can interact with the iron, potentially affecting the taste of your food.
You can add various ingredients to your pan-fried tomatoes, such as garlic, herbs (basil, oregano, or rosemary), olive oil, salt, and pepper. You can also sprinkle on some soy sauce or top with breadcrumbs.
Pan-fried tomatoes are typically cooked for around 10 minutes over medium to medium-low heat. However, the cooking time may vary depending on the recipe and the desired level of doneness.
