Garlic Tomatoes with Herbs and a Hint of Walnuts
Elevate your side dish game with this vibrant and flavorful recipe for Garlic Tomatoes with Herbs and a Hint of Walnuts. Juicy cherry tomatoes are sautéed to perfection with fragrant garlic, then infused with the fresh, aromatic goodness of basil and parsley. The real twist? Crunchy, toasted walnuts add a delightful contrast to the tender tomatoes, creating a dish that’s as wholesome as it is indulgent. Seasoned with a touch of salt, freshly cracked black pepper, and optional red pepper flakes for a subtle kick, this recipe is a fast and fuss-free addition to any meal. Ready in just 25 minutes, it pairs beautifully with crusty bread, grilled meats, or as a stand-alone vegetarian delight. Perfect for weeknight dinners or elegant entertaining, this one-skillet wonder combines fresh ingredients with irresistible textures for a dish you’ll crave again and again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams cherry tomatoes
- 4 pieces garlic cloves
- 3 tablespoons olive oil
- 10 pieces fresh basil leaves
- 2 tablespoons fresh parsley
- 50 grams walnuts
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
Instructions
Wash the cherry tomatoes thoroughly and pat them dry. Cut them in half to allow the flavors to infuse better during cooking.
Peel the garlic cloves and mince them finely. If you prefer a milder garlic flavor, crush the cloves instead of mincing.
Chop the fresh basil leaves and parsley finely, keeping them aside for garnishing later.
Toast the walnuts in a dry skillet over medium heat for 2-3 minutes, stirring occasionally, until lightly golden and aromatic. Remove from heat, let cool slightly, and coarsely chop them.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant, stirring frequently to avoid burning.
Add the halved cherry tomatoes to the skillet. Cook for 8-10 minutes, stirring occasionally, until the tomatoes soften and start to release their juices.
Season the tomatoes with salt, black pepper, and red pepper flakes if using. Stir to combine and cook for another 2 minutes.
Remove the skillet from the heat. Sprinkle the chopped fresh basil, parsley, and toasted walnuts over the tomatoes.
Gently toss everything together to combine, ensuring the herbs and walnuts are evenly distributed.
Transfer to a serving dish and serve warm or at room temperature. Enjoy as a side dish or with crusty bread for a hearty snack.
Nutrition Facts
Calories |
821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 27.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1219 mg | 53% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 14.5 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1545 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
