If there is one thing I want you to add to your summer rotation immediately, it is blistered cherry tomatoes. A hot skillet, a little olive oil, and a handful of peak-season tomatoes are honestly all you need to create something that tastes wildly impressive with almost zero effort. I love spooning them over everything from grilled fish (they are incredible alongside Cedar Plank Salmon with Blistered Tomatoes) to toasted bread, or even tossing them into a big bowl of Zucchini Noodles with Roasted Tomatoes for a lighter weeknight dinner. And if you want to stretch those summer flavors even further, throw the leftovers into a gorgeous Cherry and Peach Panzanella. Trust me, once you make these, you will find a reason to make them again before the week is out.
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.
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!