Sauteed Tomatoes with Thyme

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Sauteed Tomatoes with Thyme is one of my all-time favorite easy side dishes.

overhead shot of sauteed tomatoes with thyme in a white bowl garnished with fresh parsley sitting on a white cloth napkin

If you have access to some fresh pear or cherry tomatoes this summer- either from the Farmer’s Market or your own garden- you need to make this simple side dish.  When tomatoes are sauteed, they sweeten up perfectly (without any sugar!) And when you add simple, fresh herbs, they’re so delicious!!

When is tomato season?

Tomato season is officially May through September. That’s when you’ll find the freshest and sweetest tomatoes.

sauteed tomatoes with thyme in a white bowl garnished with fresh parsley

How to make Sauteed Tomatoes with Thyme:

You’ll heat a tiny amount of oil in a skillet, and then you’ll add one pint of red tomatoes and one pint of yellow tomatoes along with some chopped fresh thyme. You can use either pear tomatoes or cherry tomatoes. The tomatoes are sauteed until a little bit blistered, and then they’re pulled from the heat and sprinkled with salt and pepper. That’s it!

Serve these Sauteed Tomatoes with Thyme as a side dish to grilled meats or fish.  You’ll be so happy you did! They literally take less than 10 minutes to make in a skillet on the stove. So making dinner can’t get much easier, and it’s such a pretty addition to dinner too.

pinterest collage image for sauteed tomatoes with thyme

Here are a few more recipes using tomatoes that you might enjoy:

overhead shot of sauteed tomatoes with thyme in a white bowl garnished with fresh parsley sitting on a white cloth napkin
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Sauteed Tomatoes with Fresh Thyme

Wonderful use of fresh tomatoes!
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4 servings
Calories 50kcal
Course Side Dish
Cuisine American
Keyword sauteed, thyme, tomatoes


  • 1 teaspoon olive oil
  • 1 pint red pear or cherry tomatoes
  • 1 pint yellow pear or cherry tomatoes
  • 1 tablespoon fresh thyme leaves
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • chopped fresh parsley, for garnish (optional)


  • In a large skillet, heat the oil over medium heat.
  • Add the tomatoes and thyme to the skillet.  Cook, shaking the skillet occasionally, until the tomatoes are slightly blistered and shiny- about 5 minutes.  Sprinkle the tomatoes with salt and pepper.  Sprinkle parsley on top, if desired.


Serving: 1serving | Calories: 50kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 186mg | Potassium: 574mg | Fiber: 2g | Sugar: 3g | Vitamin A: 662IU | Vitamin C: 40mg | Calcium: 33mg | Iron: 2mg | Blue WW Smartpoints: 0 | Green WW Smartpoints: 0 | Purple WW Smartpoints: 0
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  • Karen @ The Food Charlatan wrote:

    My cherry tomato plant has just started to produce so I think I will be trying this soon! Love how simple it is. Also, I’ve never heard them called pear tomatoes before, I thought it was cherry or grape. I kinda like it. They do look like little pears don’t they?