Recipe By JUMAHA
Published Jun 4th
Cherry Tomatoes and Olives
Prep 5m Cook 10m Additional - Ready In 15m
Servings 2 servings Calories 169.5

This is a simple, delicious dish of cherry tomatoes and olives. Garlic and balsamic vinegar round out the flavor, and pine nuts add a pleasant crunch if desired. Quick cooking over high heat intensifies the tomatoes so this is good even in winter!

Recipe Ingredients

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 2 cups cherry tomatoes
  • 2 teaspoons balsamic vinegar
  • ¼ cup pitted kalamata olives
  • 1 tablespoon pine nuts
  • ground black pepper to taste

Cooking Directions

  1. 1 Heat olive oil in a large skillet over medium-high heat
  2. 2 Stir in the garlic, tomatoes, and balsamic vinegar
  3. 3 Cook, stirring, until the tomatoes are hot and wrinkled, about 7 minutes
  4. 4 Mix in the olives and pine nuts, and season with pepper
  5. 5 Continue to cook and stir until heated through, about 3 additional minutes.

Nutrition Facts

  • Calories 169.5
  • Carbohydrate 10.7 g
  • Fat 13.9 g
  • Fiber 2.1 g
  • Protein 2.7 g
  • Saturated Fat 1.9 g
  • Sodium 290.5 mg
  • Sugar 0.9 g


  1. I loved this side dish. easy and quick to make. It would pair great with a red wine grilled chicken.
  2. I chopped yellow bell pepper onion and mushrooms and then sauted them. When this was about half cooked I added the tomatoes and balsamic vinegar. I followed the recipe from that point and served mixed in spaghetti pasta. Very tasty.
  3. Different and delicious as written! My tomatoes didn't really wrinkle they just started splitting open after a while. I do recommend chopping the olives to better distribute them. Easy to double.
  4. This recipe is simple but delicious. Sometimes less is more. Great way to use the tomato bounty from the garden!
  5. We really enjoyed this dish but hubby thought that it would have been so much better with sauteed onions added. I loved it as a different kind of side. Thank you so much for posting your recipe.
  6. This is so simple and so good! I am not a huge olive fan and they are great in this! I have a ton of cherry tomatoes in my garden and never know what to do with them. I also added some diced up eggplant because I had some! Delicious.
  7. Tasty but it needs something else. I doubled the amount of kalamata olives and the tomatoes were still overpowering. I think it works best cooled in the fridge; I tried it both hot and cold and liked the latter better.
  8. Made this just as written. We loved it!