Blistered Cherry Tomatoes
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.
- 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
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.
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