ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sautéed Cherry Tomatoes and Tarragon on English Muffins

Yield 2 servings (serving size: 2 muffin halves)
I always try to eat seasonally, and I know how those first spring days (or endless winter ones, depending on where you live) make us long for fresh tomatoes. This quick little supper sandwich helps bridge the gap by using organic cherry tomatoes from Baja that can now be found most of the year in many markets.


  • 1 teaspoon olive oil
  • 1/4 cup diced shallots
  • 2 cups halved cherry tomatoes
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 teaspoon chopped fresh tarragon
  • 3 ounces thinly sliced part-skim mozzarella cheese
  • 2 English muffins, split and toasted

Nutrition Information

  • calories 355
  • caloriesfromfat 28 %
  • fat 11 g
  • satfat 5 g
  • monofat 4.4 g
  • polyfat 1 g
  • protein 17.7 g
  • carbohydrate 47.7 g
  • fiber 2.2 g
  • cholesterol 25 mg
  • iron 3.2 mg
  • sodium 698 mg
  • calcium 400 mg

How to Make It

  1. Heat oil in a medium nonstick skillet over medium-high heat. Add shallots, and sauté 2 minutes. Add tomatoes, pepper, and salt; sauté 2 minutes. Remove from heat; stir in tarragon.

  2. Preheat broiler.

  3. Divide cheese evenly among muffin halves. Place muffins on a baking sheet, and broil 1 minute or until cheese melts. Spoon 1/3 cup tomato mixture over each muffin half. Serve immediately.