Blistered Cherry Tomatoes

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It’s probably wise to make these Blistered Cherry Tomatoes every day for the entire month of August.

Blistered Cherry Tomatoes Recipe

The current scene in my kitchen is pretty awesome if you ask me. My countertops look like the most colorful jewelry box made of tons of different produce that I hauled home from the market this past weekend. They are lined with gorgeous cherry tomatoes, bright and colorful pluots, a variety of different melons and all sorts of other colorful gems. Summer is without a doubt my favorite time for produce because it’s all so vibrant and cheerful, cherry tomatoes in particular! Half the time I pop these tomatoes in my mouth like candy, and the other half of the time I transform them into these Blistered Cherry Tomatoes and can then live on top of any main course or act as a side dish. They’d also be excellent on top of some homemade naan as a quick and easy lunch.

Heirloom Cherry Tomatoes
Blistered Cherry Tomatoes

Blistered Cherry Tomatoes

5 from 1 vote
It’s probably wise to make these Blistered Cherry Tomatoes every day for the entire month of August.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Side Dish
Cuisine American
Servings 4 people


  • 2 pints heirloom cherry tomatoes
  • 1-2 tablespoons olive oil
  • 2 shallots finely sliced
  • 3 cloves garlic sliced
  • Fresh Basil
  • Flat leaf Parsley
  • Kosher Salt and freshly cracked black pepper


  • Using your heaviest cast iron skillet, heat the oil over medium high heat.
  • Add the shallots and garlic and saute for about 30 seconds until fragrant.
  • Add the cherry tomatoes and let sit for 2 minutes until they start to blister. Give them a quick stir, turn off the heat, and let them sit for another 2 minutes or so. Season with salt and pepper and sprinkle with a few tablespoons of torn basil and parsley.


Serve as a side dish or on top of grilled chicken, steak or fish.

Nutrition Information

Calories: 86kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 28mg | Potassium: 567mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1158IU | Vitamin C: 56mg | Calcium: 35mg | Iron: 2mg

Photo Credit: Matt Armendariz / Food Styling Credit: Adam Pearson / Recipe: What’s Gaby Cooking


  1. I cannot wait for tomatoes to come in (if ever) in my garden so I can make these! Love the suggestion of eating it with naan, I love making that too! Though I could eat tomatoes like chips all day long

  2. I just picked a ton of cherry tomatoes from my fathers garden, I cant wait to make this dish! BTW I love your photograph of the dish on the blue plank with the antique fork. That is the best photo I have seen on Pinterest.

  3. I take mushrooms, scallions, cherry or grape tomatoes , Saute in butter and organic olive oil till a little soft. Add 3 garlic cloves , hand crushed in cast iron skillet.Saute garlic but don’t burn them as they’ll make everything bitter add marasala wine.and cook all in a cast iron skillet till marsala wine reduces.set aside till main course is ready.
    I don’t measure everything is done by eye. Just like Mom & Gram did.

    1. How do you get the skillet hot enough to blister the tomatoes, but not burn the garlic? I followed the recipe, but I guess my skillet wasn’t hot enough, b/c the tomatoes needed more time. The garlic burned.

  4. Mine have been in an iron skillet on med/high heat with a little oil for ….ol, maybe 15 mins! Still no color. boo. Will just try to be patient and continue to resist stirring.

  5. 5 stars
    Made this last nice and served it as a side dish! Super easy, super delicious!!!!!! And so gorgeous on the table. Definitely will make again soon, like tomorrow!

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