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Aug 23, 2007 02:05 PM

Cherry tomatoes in a fritatta

I'm making a fritatta for dinner tonight, and I have a surfeit of multi-colored cherry tomatoes. I'd like to use them but I wonder if I need to do anything to them first -- halve them, saute them, just use them whole?

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  1. I'd say you should cut them in half and get rid of some of the juice and seeds. Nothing picking or time-consuming, but the fritatta will be better w/out all the juice. You can saute them and thereby evaporate some of the juice and concentrate their flavor, but it's not really necessary.

    1 Reply
    1. re: oakjoan

      I'm inclined to agree oakjoan. Halve the tomatoes, squeeze to get rid of some juice and seeds, season with salt and caramelize in the pan before adding the eggs. It should add dimension to the tomatoes.

    2. Personally just being warmed in the fritatta mixture will be enough but it might be a matter of personal taste. I would halve them so they are bite size.

      3 Replies
      1. re: laurendlewis

        Thanks -- think I will start cutting them up soon. I hate watery fritattas. I'm planning to use cherry tomatoes, basil, and goat cheese in it.

        1. re: brendastarlet

          I know this is too late, but my preference is to include them whole - no watery frittata but you get the insides, which I like!

          1. re: MMRuth

            I would just do a cheese frittia then have the cherry tomatoes sauteed in olive oil til bursting on the side.


      2. Too late, but, I just made a quiche and used cherry tomatoes whole to avoid the sogginess factor and the cherry tomatoes were just too darn sweet and it was semi-unsettling to bite into a warm cherry tomato and have it burst in the mouth. I'll stick to a small amount of seeded, sliced tomatoes in the future.