BLISTERED CHERRY TOMATOES
Blistered tomatoes elevate just about any meal! A quick saute with garlic and herbs turns cherry tomatoes into something extra juicy, and almost gourmet – in less than 10 minutes!
We used the very last of our garden fresh cherry tomatoes this summer season and could not be happier with the way this dish turned out.
When cooked in hot oil, they become utterly sweet (yet savory), super juicy, and an extremely versatile ingredient. They easily make their way onto a breakfast plate alongside crispy fried eggs. They amplify a grilled steak with a drizzle of balsamic glaze over the top. And they’re quite at home on a platter next to hummus. Basically, blistered tomatoes are an ingredient you’ll want to keep on hand to add deliciously rich flavor and a little elegance to your next meal!
WHAT YOU NEED FOR BLISTERED TOMATOES:
Since we’re cooking the tomatoes whole, look for the best cherry tomatoes you can find – especially during their summertime peak! You know we love when people use their local farmers market. Locally we get some great tomatoes for the summer from Fullness Farm.
Then, you’ll just need a few more ingredients…
- Tomatoes: Both cherry or grape tomatoes work. Grape tomatoes tend to be just a smidge smaller.
- Olive Oil: You can use either olive or avocado oil.
- Garlic: Just two cloves are needed, but feel free to add one or two more if you’re a garlic lover like me!
- Herbs: All herbs pair beautifully with tomatoes, but I personally love a basil and tomato combo for a fresh, Italian flavor!
A FEW TIPS TO KEEP IN MIND:
- Make sure the oil is hot before adding the tomatoes. Hot oil is essential for the blistering process!
- Don’t stir the tomatoes the first 2 minutes they’re cooking. This process helps to properly blister them.
- Don’t overcrowd your pan with too many tomatoes. Otherwise, they will steam together versus blistering individually. So opt for a medium or large pan, depending on how many tomatoes you’re blistering.
Blistered Cherry Tomatoes
- 2 cups Cherry Tomatoes
- 2 tbsp Olive Oil
- 2 Garlic Cloves minced
- 1 tbsp Fresh Basil chopped
- Salt & Pepper to taste
- Heat the oil in a medium pan over medium-high heat. Add the tomatoes and let them sit undisturbed in the pan for 2 minutes, to blister on the bottom.
- Add the garlic, salt, and pepper, then stir together with the tomatoes. Let them cook and blister another 2-3 minutes, stirring a few more times.
- Remove the blistered tomatoes from the heat, then top with chopped basil or other fresh herbs.