Pomodorini in Padella


  • Roma tomatoes (or simple cherry tomatoes if not too small)
  • A mix of fresh sage, rosemary, thyme, oregano
  • One garlic clove
  • Olio Extravergine di Oliva
  • Salt and pepper to taste


  1. Wash the tomatoes and cut them in half.
  2. Place them in a bowl with the chopped herbs, crushed garlic, salt, pepper and olive oil (use enough oil as you would do when dressing a salad) and let them rest for at least 15 minutes
  3. Place the tomatoes cut side down in a big non stick pan (I sometimes use a cast iron skillet for some crispiness and added smoked flavour, but the tomatoes will likely get a little burnt)
  4. Let the tomatoes cook uncovered for 10 minutes on medium heat without moving. If tomatoes are very watery remove the water using a lid, repeat few times if necessary (tomatoes take little time to cook and if you let them sit too long in their water they will get too soft.)
  5. Remove tomatoes with a spatula and use them as appetizers with focaccia and olives or as your sauce with spaghetti.

Buon appetito!