It's probably wise to make these Blistered Cherry Tomatoes every day for the entire month of August.
![Blistered Cherry Tomatoes Recipe](https://whatsgabycooking.com/wp-content/uploads/Blistered-Cherry-Tomatoes-Recipe-e1673909678628.jpg)
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](https://whatsgabycooking.com/wp-content/uploads/Heirloom-Cherry-Tomatoes.jpg)
![Blistered Cherry Tomatoes](https://whatsgabycooking.com/wp-content/uploads/Blistered-Cherry-Tomatoes.jpg)
![](https://whatsgabycooking.com/wp-content/uploads/2014/08/Blistered-Cherry-Tomatoes--500x500.jpg)
Blistered Cherry Tomatoes
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Information
Photo Credit: Matt Armendariz / Food Styling Credit: Adam Pearson / Recipe: What's Gaby Cooking
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!
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.
I'd crank the heat so they blister!
I added a drizzle of Balsamic glaze when serving!