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Sautéed Baby Heirloom Tomatoes

Sautéed Baby Heirloom Tomatoes can be ready in less than 15 minutes.

Course: Side Dish
Cuisine: American
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
Makes: 9 Servings
Calories: 51 kcal
Author: Philip Nicholas


  • 2 tablespoons Low FODMAP Garlic-Infused Oil, made with olive oil or purchased equivalent, divided
  • 2 dry pints (600 g) baby heirloom, cherry or grape tomatoes
  • 1 teaspoon kosher salt, plus extra
  • 1/2 teaspoon freshly ground pepper, plus extra
  • 6 leaves fresh basil, rolled together and then julienned into thin 1/8 –inch (3 mm) strips


  1. In a 12-inch (30.5 cm) nonstick skillet over a medium-high heat, heat 1 tablespoon of olive oil until just smoking. Add tomatoes and season with 1 teaspoon of salt and 1/2 teaspoon pepper. Sauté, shaking pan frequently until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Do not overcook. Remove the pan from the heat, stir in the basil and reserved 1 tablespoon of olive oil. Taste one of the tomatoes for seasoning, adding additional salt and pepper if necessary.


  • We know you might overlook this recipe because it seems simplistic, but trust me, with perfectly ripe tomatoes this dish is a thing if beauty and celebrates the harvest!
Nutrition Facts
Sautéed Baby Heirloom Tomatoes
Amount Per Serving
Calories 51 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 258mg11%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 3g3%
Protein 1g2%
Vitamin A 20IU0%
* Percent Daily Values are based on a 2000 calorie diet.