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Cherry Tomatoes in Garlic Olive Oil Sauce

This dish is ridiculously easy to make and delicious always. During summer, I make this dish so often, and serve with nice crusty baguette. It also makes a nice topping for cream cheese on a cracker. Here, I introduce two versions of the dish, and I hope you will get to try both.


Izakaya Nabe


2 - 3 as a small dish


  • 3 - 4 tablespoons very high quality extra virgin olive oil
  • 2 cloves garlic, thinly-sliced
  • 10 oz (300 g) cherry tomatoes
  • 1/2 teaspoon sea salt
  • (Version 1) Chopped herb such as basil or parsley.
  • (Version 2) 1 teaspoon garam masala


      1. Pour the olive oil in the donabe. Add the garlic, cherry tomatoes, and sea salt. Stir.
      2. Set over medium-low heat and cook until some of the tomatoes start to blister.
      3. Remove from the heat and add the herb or garam masala, and stir.


      I love soaking toasted bread in the sauce. It's so good.


          About the measurements used in our recipes

          For rice measurement, traditional Japanese rice measurement is used.
          • 1 rice-cup = 3/4 US cup = 180 ml
          Other conversions (US to metric measures)
          • 1 cup = 240 ml
          • 1 inch (1") = 2.5 cm
          • 1 ounce (1 oz) = 30 ml