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    The Heirloom Pantry » Recipes » Dressings and Sauces

    Blistered Cherry Tomatoes

    Published: Apr 7, 2021 · Modified: Jan 2, 2024 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Blistered Cherry Tomatoes is a versatile vegan, gluten free recipe that only takes 5 minutes to cook. The tomatoes' insides are juicy, the skin is charred, and the dish has a deep umami flavor. Serve it as an appetizer with hot bread, a summer side, mixed with pasta, or on top of fish or chicken.

    Blistered cherry tomatores in white brasier with wooden spoon and salt, pepper, and basil leaves in background.

    This blistered cherry tomatoes recipe is perfect for a meatless weeknight dinner or weekly meal plan. We especially love them as a tomato sauce for pasta or on crostini (little toasts).

    Once the tomatoes blister, they become juicy and spreadable. They're especially delicious in the warmer months, when tomatoes are in season and at their sweetest. Once cooked with the garlic, shallot, salt, and pepper, the tomatoes develop a sweet and savory flavor profile that enhances a myriad of recipes!

    Jump to:
    • Key Ingredients
    • Variations
    • How to Blister Tomatoes
    • Storage
    • Top Tips for Blistered Tomatoes
    • What to Serve with Blistered Cherry Tomatoes
    • Did You Like This Recipe?
    • 📖 Recipe
    Cherry tomatoes in bowl, olive oil, shallot, garlic, basil leaves, and salt and pepper.

    Key Ingredients

    • Cherry tomatoes - Cherry or grape tomatoes are best for this recipe. Heirloom cherry tomatoes are especially bright and flavorful for this recipe. Check out this article to learn about the difference between cherry and grape tomatoes.
    • Olive oil - Olive oil adds fat to the recipe. Cooking the tomatoes in olive oil melds the flavors together.
    • Garlic - Garlic offers a deep, aromatic quintessential Italian flavor.
    • Shallot - Shallot has the flavor of a mild onion without the bite.
    • Fresh basil - Fresh torn basil adds a brightness to the tomatoes and aromatics.

    Variations

    • Spicy - Add chili pepper flakes while cooking to imbue heat to the tomatoes.
    • Balsamic Vinegar - Add a drizzle of balsamic vinegar after you have cooked the tomatoes for a rich tang.
    • Herbaceous - Add fresh herbs like chopped parsley or oregano for a sharp kick.

    How to Blister Tomatoes

    • Heat Oil - Heat olive oil in skillet over medium-high heat in a heavy cast iron skillet or braiser.
    • Add aromatics - Add garlic and shallots to the oil and sauté for 1 minute until fragrant.
    Sauteed shallots and garlic in white Le Creuset Braiser with olive wood spoon.
    • Add tomatoes - Place the tomatoes in the skillet and allow them to cook untouched for 2-3 minutes until they begin to char and blister. Stir the tomatoes and cook for another 2 minutes.
    Fresh cherry tomatoes cooking in olive oil, garlic, and shallots.
    • Add seasoning - Turn off the heat and stir in torn fresh basil, kosher salt, and black pepper.
    • Serve - Serve hot or at room temperature.

    Storage

    Store leftover tomatoes in an air-tight container in the refrigerator for up to 3 days. To reheat leftovers, allow the tomatoes to reach room temperature. Then, add a little olive oil to a skillet and heat on low-medium heat. Add the leftover tomatoes to the pan and give them a stir. Allow the tomatoes to cook for 3-5 minutes or until completely warmed.

    Top Tips for Blistered Tomatoes

    • Type of tomatoes - For the best blistered tomatoes, use cherry or grape tomatoes. They cook all the way through and maintain their juices.
    • Don't stir - When you first add the tomatoes, leave them untouched for 2-3 minutes before stirring. This will allow the tomatoes to blister as they come in contact with the oil.
    • Cook on medium high heat - Medium high heat allows the tomatoes to blister without smoking or burning within the first 2-3 minutes.
    Blistered Cherry Tomatoes with olive wood spoon and Le Creuset White Braiser.

    What to Serve with Blistered Cherry Tomatoes

    Blistered Cherry Tomatoes are versatile and can be paired with just about any dish! Here are some delicious ways to enjoy blistered tomatoes:

    • Fish, Chicken, Steak - Jazz up grilled fish, chicken, or steak with garlicky cherry tomatoes.
    • As a side or appetizer - These tomatoes are delicious on their own or serve with hot bread as a side or appetizer.
    • In pasta - Toss pasta, a little pasta water, and blistered tomatoes together for a delicious vegetarian dinner.
    • Spaghetti Squash - Top roasted spaghetti squash with blistered tomatoes to create for a healthy and gluten free meal.
    • With eggs - Add some flavor to your brunch with scrambled or Jammy Soft-Boiled Eggs and blistered tomatoes.
    • In a salad - Add blistered cherry tomatoes on top of an arugula salad with mozzarella and drizzled balsamic vinegar.

    Did You Like This Recipe?

    Love this blistered tomatoes recipe? Please rate and comment below! For other delicious sides, check out:

    • 10 -Minute Sautéed Broccolini (Broccoletti)
    • Elotes Style Corn with Furikake
    • Sautéed French Green Beans with Furikake
    • Maple Roasted Brussel Sprouts and Carrots
    • Roasted Asparagus with Parmesan

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your blistered tomatoes!

    📖 Recipe

    Blistered Cherry Tomatoes with olive wood spoon and Le Creuset White Braiser.
    Print Recipe Pin Recipe
    5 from 5 votes

    Blistered Tomatoes Recipe

    Blistered Cherry Tomatoes is a versatile vegan, gluten free recipe that only takes 5 minutes to cook. The tomatoes' insides are juicy, the skin is charred, and the dish has a deep umami flavor. Serve it as an appetizer with hot bread, a summer side, or on top of fish or chicken.
    Prep Time5 minutes mins
    Cook Time5 minutes mins
    Total Time10 minutes mins
    Course: Appetizer, Side Dish
    Cuisine: Italian
    Servings: 4
    Calories: 82kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 knife
    • 1 cutting board
    • 1 cast iron skillet
    • 1 wooden spoon
    • 1 serving bowl

    Ingredients 

    • 2 cups cherry tomatoes
    • 2 tablespoon extra virgin olive oil
    • 1 shallot minced
    • 2 garlic cloves cut in half lengthwise
    • Fresh basil
    • Kosher salt
    • Freshly cracked black pepper
    Prevent your screen from going dark

    Instructions

    • Heat oil - Heat olive oil over medium-high heat in a heavy cast-iron skillet or braiser.
      2 tablespoon extra virgin olive oil
    • Add aromatics - Add garlic and shallots to the oil and sauté for 1 minute until fragrant.
      2 garlic cloves, 1 shallot
    • Add tomatoes - Add the tomatoes and allow them to cook untouched for 2-3 minutes until they begin to char and blister. Stir the tomatoes and cook for another 2 minutes.
      2 cups cherry tomatoes
    • Add seasoning - Turn off the heat and stir in torn fresh basil, kosher salt, and black pepper.
      Fresh basil, Kosher salt, Freshly cracked black pepper
    • Serve - Serve hot or at room temperature.

    Notes

    Storage
    • Refrigerate leftover tomatoes in an air-tight container for up to 3 days. To reheat leftovers, allow the tomatoes to reach room temperature then heat them in a skillet over low-medium heat with olive oil. Allowto cook for 3-5 minutes or until completely warmed.
    Top Tips
    • Use cherry or grape tomatoes because they cook all the way through and maintain their juices.
    • After you add the tomatoes, leave them untouched for 2-3 minutes before stirring. This allows the tomatoes to blister as they come in contact with the oil.
    • Cook on medium high heat so the tomatoes blister without smoking or burning within the first 2-3 minutes.

    Nutrition

    Calories: 82kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 9mg | Potassium: 189mg | Fiber: 1g | Sugar: 2g | Vitamin A: 365IU | Vitamin C: 18mg | Calcium: 13mg | Iron: 1mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

    Reader Interactions

    Comments

    1. David

      August 02, 2021 at 11:41 am

      5 stars
      I love making these with pasta for a quick dinner.

      Reply
    5 from 5 votes (4 ratings without comment)

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    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

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