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.
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!
- 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.
- 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.
- 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.
- Add seasoning - Turn off the heat and stir in torn fresh basil, kosher salt, and black pepper.
- Serve - Serve hot or at room temperature.
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.
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
Blistered Tomatoes Recipe
- 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.
- 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.
- 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.