Blistered Tomatoes
This recipe for easy Blistered Tomatoes is a simple way to bring out all of the best flavors of cherry or grape tomatoes! Shallots, garlic, and basil are added at the end to bring everything together for this simple, fresh dish.
Ingredients
- 2 tablespoons olive oil
- 2 pints cherry or grape tomatoes
- 3 garlic cloves thinly sliced
- 1 large shallot thinly sliced
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- Pinch ground black pepper
- 2 tablespoons finely chopped fresh basil
Instructions
- Heat oil in large cast iron or other heavy skillet over medium-high heat. Add tomatoes and allow them to cook, undisturbed, for 2 minutes or until they start to blister.
- Stir once and allow to cook, undisturbed, for 1 more minute.
- Stir in garlic and shallot and cook for 30 seconds or just until fragrant, stirring constantly and being careful not to let garlic burn.
- Remove from heat. Stir in lemon juice, salt and pepper. Serve sprinkled with basil.
Notes
- Less stirring is critical to achieve a nice brownness. Allow the tomatoes to cook completely undisturbed for 2 minutes after you first add them to the skillet, then just briefly stir them. Then, let them cook another minute without disturbing them during that time.
- Watch the garlic very carefully after you add it to the skillet, as nothing is worse than burnt garlic. If it starts browning too quickly, just immediately pull the skillet off the heat and consider it finished.
Calories: 113kcal, Carbohydrates: 11g, Protein: 2g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 159mg, Potassium: 598mg, Fiber: 3g, Sugar: 7g, Vitamin A: 2024IU, Vitamin C: 35mg, Calcium: 32mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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