Pan-Seared Tomatoes: Quick, Tasty, Easy

Pan-searing tomatoes is a quick and easy way to add a juicy, savoury burst of flavour to your meals. Blistering cherry tomatoes in hot oil is a simple way to elevate your dish, and they go with just about anything! From a breakfast plate with fried eggs, to a mezze platter with hummus, or even on a salad or grain bowl. You can also add them to soups, sandwiches, or power bowls.

To pan-sear tomatoes, heat oil in a pan over medium-high heat. Add the tomatoes and let them cook for about 2 minutes. Then, add your aromatics like garlic, salt, and pepper, and stir together with the tomatoes. Let them blister for another 2-3 minutes, stirring a few times. Remove the pan from the heat, top with chopped fresh basil, and serve!

Choosing the right tomatoes

When pan-searing tomatoes, it is important to select the right variety and ensure they are ripe and fresh for the best flavour and texture. Here are some tips for choosing the perfect tomatoes for your dish:

Variety

While you can use any ripe tomato variety you can find, the Italian favourite for pan-frying is the small, ripe San Marzano plum tomato. These tomatoes are known for their sweet flavour and firm texture, making them ideal for pan-searing. They are typically available towards the end of July, and you can slice them lengthwise and remove the seeds before cooking.

Ripeness

For the best flavour and texture, choose ripe tomatoes that are firm but not too hard. Ripe tomatoes will have a bright, vibrant colour, ranging from red to orange or yellow, depending on the variety. Avoid tomatoes with bruises, soft spots, or wrinkles, as these may be past their prime.

Freshness

Look for fresh tomatoes with smooth, taut skin and a plump shape. Fresh tomatoes will feel heavy for their size and should not have any signs of shrivelling or drying. Check the stem to ensure it is green and fresh, as this is an indicator of the tomato's overall freshness.

Storage

When buying tomatoes, consider how you will store them before cooking. Tomatoes should be stored at room temperature, so if you don't plan to use them right away, choose those that are slightly firmer. Avoid tomatoes that have been refrigerated, as this can affect their texture and flavour.

By following these tips, you can choose the perfect tomatoes for pan-searing, ensuring a delicious and successful dish. Remember to select ripe, fresh, and firm tomatoes, with a focus on the San Marzano variety for the best Italian-style results.

Preparing the tomatoes

First, select the tomatoes you want to use. For pan-searing, ripe plum tomatoes, such as San Marzano, are a great option, but you can also use any ripe tomato variety. If you're using cherry or grape tomatoes, keep in mind that they are smaller and will cook faster.

Once you've chosen your tomatoes, wash them thoroughly under running water. Then, cut off the ends and slice the tomatoes into even, fairly thick slices. Thick slices will hold up better during cooking, especially if you want to achieve more caramelization.

Next, heat your skillet or frying pan to a medium-high temperature. You can use a cast iron skillet, a flat griddle, or a non-stick pan. If you're using a non-stick pan, you can choose to add oil or not, but for other types of pans, it is recommended to lightly coat the surface with olive oil or another type of vegetable oil. This will prevent the tomatoes from sticking and add flavour.

Now you're ready to place the tomato slices in the pan. Arrange them in a single layer to ensure even cooking. If you're using smaller cherry or grape tomatoes, be sure not to overcrowd the pan to allow for proper blistering. Sprinkle the tomatoes with your desired seasonings. You can use salt, pepper, garlic powder, oregano, basil, rosemary, or any other herbs and spices you like.

At this point, you can cover the pan and let the tomatoes cook for a few minutes. Then, remove the cover and use a fork to gently squish the tomatoes, releasing their juices and allowing them to cook further. For thicker slices, you may need to cook them a bit longer to achieve the desired level of doneness.

Finally, once the tomatoes are tender and slightly charred, they are ready to be served. You can drizzle them with additional olive oil, balsamic glaze, honey, or your favourite dressing.

With these steps, you'll have perfectly pan-seared tomatoes that can be enjoyed as a side dish, appetizer, or added to various meals for a burst of flavour.

Heating the pan

It's important to choose the right type of pan for searing. You'll want to use a stainless steel or cast-iron skillet, as these pans can withstand high temperatures and provide even heating. Cast iron, in particular, is an excellent choice due to its superior heat retention. Carbon steel pans are also a good option, as they heat up faster than cast iron, but they may not retain heat as well. Avoid using non-stick pans for searing, as they won't give you the same results.

Before placing your tomatoes in the pan, add a thin coating of oil to the pan. You can use vegetable oil or olive oil, depending on your preference. Swirl the oil around to ensure it coats the entire bottom of the pan. This will help create an even sear on your tomatoes and prevent them from sticking.

Once your pan is hot and oiled, it's time to add your tomatoes. Place them cut-side down in a single layer, leaving a little space between each tomato. Depending on the size of your pan, you may need to cook your tomatoes in batches to avoid overcrowding. Overcrowding the pan can cause your tomatoes to steam instead of sear, so give them enough space to breathe.

Now, the most important part: resist the temptation to fuss with your tomatoes! Let them sit in the pan without moving them for 3-5 minutes. This will allow them to develop a nice, caramelized crust. After a few minutes, you can gently shake the pan to see if the tomatoes have released. If they move freely, they're ready to be flipped. If not, give them a little more time.

Adding oil and seasoning

The first step is to heat your pan to a medium-high temperature. You can use any type of pan, but a cast-iron skillet is recommended as it distributes heat evenly. Once your pan is hot, add 1-3 teaspoons of olive oil (or any vegetable oil) and swirl it around to coat the pan. You can also add a couple of tablespoons of oil if you want to drizzle some over the tomatoes after cooking.

Now it's time to add your tomatoes. Place them cut-side up in the pan, making sure they are in a single layer to ensure even cooking. Depending on the size of your tomatoes, you can fit them snugly together, but don't overcrowd the pan.

At this point, you can add your seasonings. Sprinkle salt, pepper, and/or garlic powder over the tomatoes. You can also add other dried herbs like oregano, basil, rosemary, thyme, paprika, or onion powder. If you're using fresh herbs, it's best to add them at the end of cooking or just before serving.

Cooking the tomatoes

First, prep your tomatoes. Wash them and slice off the ends. Then, cut them into even slices. If you're using cherry or grape tomatoes, you can leave them whole.

Heat a pan to a medium-high temperature. Add olive oil—this is optional, but it will add flavour. If you're using a cast-iron skillet, add 3 teaspoons of olive oil and swirl to coat the pan.

Place the tomato slices in the pan in a single layer to help them cook evenly. If you're using whole cherry or grape tomatoes, add them to the hot pan and let them cook undisturbed for about 2 minutes.

Sprinkle the tomatoes with your chosen seasonings. You can use salt, pepper, garlic powder, oregano, basil, thyme, rosemary, paprika, onion powder, or Italian seasoning. If you're making Italian Pan-Fried Tomatoes, place the tomatoes cut-side up, and sprinkle with oregano, basil, salt, chopped garlic, and rosemary leaves, then drizzle with olive oil.

Cover the pan and cook on a medium-low heat for approximately 10 minutes. If you're cooking whole cherry or grape tomatoes, add the aromatics after the initial 2 minutes of cooking. Toss in the garlic, salt, and pepper, and stir together with the tomatoes. Let them cook for another 2-3 minutes, stirring a few times.

If your tomatoes are sliced, turn the heat down to medium-high and cook for 3 minutes. Then, flip the slices over and cook for another 2 minutes. Once the slices are browned on both sides, they're ready. If you're cooking whole tomatoes, remove them from the heat after the final 2-3 minutes of cooking, and they're ready to serve.

For sliced tomatoes, once you flip the tomatoes, you can remove them from the heat or turn it off. The longer you leave them on the first side, the more caramelised they will be, but they will also get softer, so it's best to use fairly thick slices.

Frequently asked questions