burst tomatoes

Simple, quick Instant Pot Burst Tomatoes for topping, dipping, and beyond!

Instant Pot Burst Tomatoes

tomatoes

water

garlic,

basil

parsley

oregano

kosher salt

black pepper

Add tomatoes and water to the pressure cooker pot.  Add garlic on top of the tomatoes (this will keep the garlic from burning on the bottom of the pot).  Sprinkle with herbs, salt, and pepper.

Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 1 minute.

When cooking is complete, use a quick release.

Serve the tomatoes as is, or use a potato masher to lightly mash them for a more saucy texture.

Serve hot over pasta, on garlic bread, as a topping on a margarita pizza, over Polenta, or scoop onto Socca Bread.

Delicious! Had them with some cottage cheese for a delicious snack!

It's tomato season in Upstate New York and I had a bundle of gorgeous heritage cherry tomatoes that were going on overripe. This recipe was perfect and SO fast!

Wow!! I don’t know if I’ve ever left a recipe review before, but this one didn’t have nearly enough reviews for how incredible it is!!! I’ve made a double batch twice in the last week 🤣 I served it to guests as an option to put on their pasta with pesto, chicken and feta. Huge hit! For lunch the next day I just put it right on top of garlic bread. This will be a staple in our house for sure! 

The first time I doubled it, I also doubled the water but found it was a bit too much liquid. The second time I didn’t double the water and ended up getting the burn notice - oops! I added more water and just hit sauté after it was done to clear up a bit of the juice!

I liked them, but my husband found them to be very bitter. I served them with rice and chicken breast.

Creamy &amp; delicious, this Roasted Tomato Pesto Orzo is a vegan dream! Tomatoes &amp; garlic are roasted until tender and cooked with orzo &amp; pesto!

Roasted Tomato Pesto Orzo

tomatoes (I used mini heirloom tomatoes)

garlic (smashed)

shallot (cut in half & quartered)

olive oil

salt & pepper

orzo (dry)

tomato paste

Italian seasoning

pepper

red pepper flakes (to taste)

broth (I used vegan chicken broth)

vegan pesto (plus more for serving)

non-dairy milk (unsweetened)

basil (for serving)

Preheat the oven to 375 degrees.

Add the tomatoes, garlic, shallot, oil and a pinch of salt &amp; pepper to a baking dish. Toss to coat and place in the oven for 40 minutes. Remove from the oven.

Heat the oil in a skillet over medium heat. Add the dry orzo and toast for 2 minutes, stirring frequently. Add the tomato paste and continue to toast for another 2 minutes. Add the dry seasonings a cook for 1 more minute. Pour in everything from the baking dish (including the juices), the broth and pesto. Gently smash the tomatoes &amp; garlic with the back of a wooden spoon. Bring to a boil, cover, lower the heat and simmer for 15 minutes.

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Instant Pot Burst Tomatoes

Instant Pot Burst Tomatoes

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Top 3 burst tomatoes recipes from across the web

The most viewed burst tomatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Burst Tomatoes

Instant Pot Burst Tomatoes

Roasted Tomato Pesto Orzo

The most viewed burst tomatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine