Using Up Our Summer Bounty

This quick and easy meal is something I made often this summer, everything is cooked in one pan and before you know it it’s on your table, providing you use thin cut boneless pork chops like I used here or some chicken breast.

It’s been so hot and muggy here the humidity is off the charts, walking out to my grill is not appealing, sometimes I’d rather cook inside with my nice cool air conditioning on. Yes, you have to heat up your oven for this but it’s nothing compared to the heat outside plus it’s a great way for me to use up my sweet cherry tomatoes that we’re fortunate enough to be picking on a daily basis.

We have an over abundance this year I think we went a little overboard in our planting of cherry tomatoes I’m constantly thinking of ways to use them, I made this recipe up out of necessity and it’s become one of our summertime favorites.

I love the different colors and how they cluster together and stay on the vine. They’re so delicious fresh, but sometimes I think I love them even more when they’re cooked and caramelized, the flavor just intensifies! We have a few different varieties some being heirlooms. Right now I’m looking out my window and all I see is red!


I used my cast iron grill pan, but you can use any heavy pan, you’re first going to brown your pork or chicken on top of the stove and then finish it off in a 375F oven until the meat is cooked through and the tomatoes are caramelized.
Pre heat oven
Season your meat with salt and pepper
Brown on both sides in a hot pan drizzled with olive oil
Toss in your cherry tomatoes, I used a lot as you can see
Shaved garlic
Fresh basil
Drizzle olive oil over top of the tomatoes
When finished garnish with more basil, you can never have too much!
Serve this with some five minute cous cous on the side and you’re done! I told you it was easy.
Buon Appetito
I hope you can stop by and help me celebrate my 3rd Blogiversary on Sunday, until then have a great week!
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Comments

  1. I am laughing at Rod’s photo!
    I have been using cherry tomatoes in every meal this summer!
    I am making your zucchini gratin and herb crusted fish as I type!

  2. PS, where’s the party on Sunday? I would love to stop by!

  3. You are a riot – no comment with that photo of former Ill. governor – but you use it as backdrop for your tomatoes. Not rotten tomatoes though? Seriously, I love the colors of those heirloom cherry tomatoes and the brightness of the meal you cooked. Happy Blogiversary coming up.

  4. You had me with the Zucchini Tomato Gratin. And now this! You can just tell from looking at the photos that it’s going to taste good!

  5. I would love to look out my window and see a batch of homegrown tomatoes! Awesome dish!

  6. Anonymous says:

    Happy Bogoversary!!! xox
    -Maryann

  7. Looks delicious, must try!

  8. Hi- This is the kind of recipe I Love- easy, quick & packed with flavor. I will be making my chicken this way tonight. Love your site! Between you, Stacey Snacks & The Italian Dish I feel like I have an abundance of awesome recipes at my fingertips. Thank You!! (from Palma – A Proud Sicilian Cook)

  9. Drooling from afar – and from Winter. I so love visiting your blog with your heart warming and loving recipes and their photos. Happy Bloggy Anniversary, and a sincere thank you for bringing food joy to me “down-under” in New Zealand,

    Sending huggles and purrrumbles from Michelle and her Zebbycat

  10. I want to walk outside now and start digging in my garden. This is so inpsiring!!

    Divine food of course!!

  11. You can never have enough cherry tomatoes in a recipe in my books!!

  12. Marie that was a creative use of newspaper…lol..it cracked me up!

    I am questioning why I planted cherry tomatoes myself this summer. I can’t keep up with them! Your ideas are wonderful as always!

    Happy blogaversary in a couple days!

  13. Gorgeous, I love it! Such pretty tomatoes and what a wonderfully simple and tasty dish.

  14. You’re so funny, Marie! You forgot to tag this post with “blowhard” though :) I agree…you can never have too much basil. Beautiful dish, beautiful tomatoes!

  15. I love those little beauties!! what a great way to use those sweet little tomatoes!

  16. Unlike the (ahem) shock and awe scary zucchini, I can use those little cherubs forever. Love the dish. Tee hee on the newspaper. No comment. Oh. I commented.

  17. Congrats on your blogoversary! I stumbled onto this blog this past March and I love it!! The photos are fantastic. Many thanks for sharing all of your great recipes.

  18. Can a person be jealous of another person’s vegetables? I think I am. Amazing.

  19. Love the newspaper, I think it is genius that you didn’t mention it.
    LL

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