Sautéed Cherry Tomatoes and Tarragon on English Muffins

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.


2 servings (serving size: 2 muffin halves)

Recipe from

Cooking Light

Nutritional 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


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


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.

Preheat broiler.

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.

Deborah Madison,

Cooking Light

April 1999
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