Sauteed Baby Tomatoes with Arugula
Brighten up your table with this simple yet elegant recipe for Sautéed Baby Tomatoes with Arugula. Bursting with fresh, juicy flavors, this dish combines sweet blistered baby tomatoes, peppery arugula, and the subtle appeal of golden sautéed garlic. Ready in just 15 minutes, it’s seasoned with a hint of salt, freshly ground black pepper, and optional red pepper flakes for a gentle kick of heat. A drizzle of balsamic vinegar ties everything together with a tangy finish. Perfect as a vibrant side dish, a topping for pasta or grains, or even spooned over crusty bread for a rustic appetizer, this recipe brings restaurant-quality flair right to your kitchen.
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Recipe Information
Ingredients
- 350 grams baby tomatoes (e.g., cherry or grape tomatoes)
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 2 cups arugula (rocket)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 1 teaspoons balsamic vinegar (optional)
- 0.25 teaspoons red pepper flakes (optional)
Instructions
Wash and pat dry the baby tomatoes and arugula. Halve the baby tomatoes if desired for faster cooking and easier serving.
Heat a large skillet over medium heat. Add the olive oil and let it warm for about 30 seconds.
Add the sliced garlic to the skillet and sauté for 1-2 minutes until fragrant and just beginning to turn golden. Be careful not to burn the garlic.
Increase the heat to medium-high and add the baby tomatoes to the skillet. Sauté for 5-6 minutes, stirring occasionally, until the tomatoes start to blister and soften. Some will release their juices to create a light sauce.
Season the tomatoes with salt, black pepper, and (if using) red pepper flakes. Stir gently to combine.
Reduce the heat to low and fold in the arugula. Cook for 1-2 minutes, just until the arugula wilts slightly but maintains its vibrant green color.
Optional: Drizzle balsamic vinegar over the mixture and stir gently to enhance the flavors with a touch of acidity.
Remove from heat and transfer to a serving dish. Serve warm as a side dish or as a topping for toasted bread, pasta, or grains.
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1213 mg | 53% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 10.7 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1015 mg | 22% | |
*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.
