Blistered Tomatoes
These quick and easy blistered tomatoes are juicy, sweet, and slightly charred—perfect as a side dish, appetizer, or topping for toast, pasta, or grilled meats. Ready in just 10 minutes!
Servings: 4
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cups cherry tomatoes
- 2 garlic cloves thinly sliced
- Flaky sea salt or kosher salt to taste
- Freshly ground black pepper to taste
- Pinch of crushed red pepper flakes optional
- 1 teaspoon balsamic vinegar or lemon zest
- 1 tablespoon chopped fresh basil or thyme, oregano, or a mix
Instructions
- Heat the olive oil in a medium skillet over medium-high heat.
- Add the cherry tomatoes and cook undisturbed for 2 minutes, allowing them to blister on the bottom.
- Add the sliced garlic, salt, black pepper, and red pepper flakes (if using). Stir and continue cooking for another 2–3 minutes, stirring occasionally, until the tomatoes are soft and beginning to burst.
- Drizzle in the balsamic vinegar or sprinkle with lemon zest. Stir to combine, then remove from heat.
- Top with chopped basil or other fresh herbs and serve warm.
Notes
Store leftover blistered tomatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or enjoy them cold in salads or grain bowls.
Nutrition
Calories: 79kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 9mg | Potassium: 171mg | Fiber: 1g | Sugar: 2g | Vitamin A: 391IU | Vitamin C: 18mg | Calcium: 12mg | Iron: 1mg