Easy blistered tomatoes
Blistered cherry tomatoes are bursting with flavor and one of the easiest summer side dishes you can make. These burst cherry tomatoes cook on the stove in just 5 minutes and will add so much flavor to any dish. Smash them down on bread or crackers or make a simple pasta sauce, these blistered tomatoes are the best way to cook those summer tomatoes.
If you have a surplus of cherry tomatoes, you should also try cherry tomato salsa recipe or roasted cherry tomato pasta sauce after making these sauteed tomatoes.
Blistered cherry tomatoes
- Make these blistered tomatoes on the stove or even on a hot grill! All you need is a cast iron skillet or stainless steel pan and a high heat oil like avocado oil.
- These cook up in just 5 minutes, so don’t leave them cooking or they will go from blistered to burned very quickly.
- Don’t be surprised when these cherry tomatoes begin to burst from the heat! That’s part of the fun of making this recipe.
How to sauté cherry tomatoes
Step 1: Preheat cast iron skillet or stainless steel pan over medium high heat. Add avocado oil to the hot pan.
Step 2: Add the tomatoes to the hot oil and allow them to cook for 3 minutes. Stir the tomatoes and cook an additional 2 minutes, stirring occasionally.
Step 3: Remove the tomatoes from the heat. Add the garlic powder and salt to the tomatoes. Stir well
Step 4: Sprinkle the tomatoes with fresh herbs: fresh parsley, fresh mint, fresh basil or fresh oregano.
Tips on making blistered tomatoes
The key to these blistered tomatoes is the cast iron skillet being hot before you add the oil or the tomatoes by pre-heating it on the stove. To do this, you will want to let the skillet sit on the stove over medium heat for about five minutes to heat up before you add the oil and tomatoes.
Also, you will want to make sure you let the oil get hot in the pan before you add the tomatoes. I really believe the hot oil starts the blistering process, so don’t just add the oil and immediately add the tomatoes. Take a minute to distribute the oil around the pan with either a silicone brush, or by carefully rotating the pan (remember to use an oven mitt if you are using cast iron since the handle gets hot).
Other additions
- Spice; Add crushed red pepper flakes
- Veggies: Add in roasted red peppers, chopped artichoke hearts, sundried tomatoes after cooking
- Crunch: add chopped nuts or hemp hearts
- Cheese: crumble feta or goat cheese after cooking
- Sauce: Add pesto, lemon herb tahini sauce, or creamy basil dressing
Ways to serve blistered grape tomatoes
- On toast or crackers with a avocado, goat cheese or feta cheese for a simple snack
- With eggs in the morning for a simple but delicious breakfast
- Smash the sauteed tomatoes with a fork and add to cooked pasta or orzo with a dollop of fresh pesto
Common questions
What is the best pan to use
Cast iron skillet is my favorite, as it distributes heat very well so is perfect for making burst tomatoes. You can also cook with cast iron on the grill! The cast iron is an easy way to cook on the grill so you don’t have to heat up the house during the summer.
If you don’t have a cast iron skillet, you can also use a stainless steel skillet to make this recipe. The key is that you want to be able to let the pan get hot before adding the tomatoes. Because of this, I don’t recommend using non-stick pans, as the coating may not be able to withstand the heat.
Do you have to use cherry tomatoes or grape tomatoes?
Cherry tomatoes and grape tomatoes are best for this recipe since they will quickly cook through. Larger tomatoes should be roasted in the oven to achieve the same result.
What fresh herbs can be used in this recipe?
You can use any combination of these fresh herbs:
- Fresh parsley
- Fresh mint
- Fresh basil
- Fresh oregano
Can dried herbs be used in this recipe?
Yes! Since dried herbs are much more intense in flavor, you should only use 1 tsp of dried herbs.
More tomato recipes
Blistered Cherry Tomatoes
$6.15 Recipe/$1.54 ServingGuided Recipe Video
Ingredients
- 2 pints cherry or grape tomatoes - $4.98
- 2 tbsp avocado oil - $0.70
- 1 tsp sea salt - 0.05
- 1 tsp garlic powder - 0.10
- 2 tbsp fresh parsley, mint or oregano, chopped - $0.32
Instructions
- Preheat a large cast iron (or non-stick) skillet over medium heat for 3-5 minutes
- Add the avocado oil and make sure it is evenly distributed around the pan (use a silicone brush or just rotate the pan until evenly distributed)
- Add the tomatoes and quickly toss them to get coated in the oil
- Allow the tomatoes to cook, un-touched for 3 minutes. Stir and cook 2 minutes more.
- Turn off the heat and add the salt, garlic powder and fresh herbs. Serve hot or cold
Notes
- Be sure to allow the cast iron skillet or stainless steel pan to heat over medium high heat for at least 5 minutes so it’s blistering hot before adding the oil.
- Only use an oil that can stand up to high temperatures. Avocado oil or coconut oil is best for this.
- Use any fresh herb combinations you enjoy. If you don’t have fresh herbs, use 1 tsp of dried herbs.
Nutrition Information
Update Notes: This recipe was originally posted in June of 2018, but was published again in May 2019 to include step by step directions, recipe notes and recipe video.
I loved these. Will be making them again!
That’s so great to hear Erica!! So glad you love them
In instructon #3, I assume you mean “coated in the oil”
Yes – thank you :)