Blistered Cherry Tomatoes is a versatile vegan, gluten free recipe that only takes 5 minutes to cook. The tomatoes' insides are juicy, the skin is charred, and the dish has a deep umami flavor. Serve it as an appetizer with hot bread, a summer side, or on top of fish or chicken.
Heat oil - Heat olive oil over medium-high heat in a heavy cast-iron skillet or braiser.
2 tablespoon extra virgin olive oil
Add aromatics - Add garlic and shallots to the oil and sauté for 1 minute until fragrant.
2 garlic cloves, 1 shallot
Add tomatoes - Add the tomatoes and allow them to cook untouched for 2-3 minutes until they begin to char and blister. Stir the tomatoes and cook for another 2 minutes.
2 cups cherry tomatoes
Add seasoning - Turn off the heat and stir in torn fresh basil, kosher salt, and black pepper.
Fresh basil, Kosher salt, Freshly cracked black pepper
Serve - Serve hot or at room temperature.
Notes
Storage
Refrigerate leftover tomatoes in an air-tight container for up to 3 days. To reheat leftovers, allow the tomatoes to reach room temperature then heat them in a skillet over low-medium heat with olive oil. Allowto cook for 3-5 minutes or until completely warmed.
Top Tips
Use cherry or grape tomatoes because they cook all the way through and maintain their juices.
After you add the tomatoes, leave them untouched for 2-3 minutes before stirring. This allows the tomatoes to blister as they come in contact with the oil.
Cook on medium high heat so the tomatoes blister without smoking or burning within the first 2-3 minutes.