This recipe for 5 minute blistered tomatoes is the perfect summer side dish and is so simple to make! Vegan, Whole30, paleo, gluten-free and dairy free these blistered tomatoes are perfect for weeknight dinners or dinner parties!
Why this recipe works:
- This recipe is a great way to use up the surplus of tomatoes during the summer! Add these blistered tomatoes to rutabaga noodles or low carb pasta!
- These blistered tomatoes only take 5 minutes and can even be made on the grill! They are sure to become your go-to method to make tomatoes.
- Blistered tomatoes are great for breakfast, brunch, lunch or dinner! They are vegan, Whole30, low carb and paleo!
How do you make blistered tomatoes on the stove
The key to making these blistered tomatoes is a very hot cast iron skillet (or a really good quality non-stick skillet), avocado oil and fresh 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
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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. Don’t skip this step or you will have hot tomatoes (with no blistering) and you will probably be disappointed!
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).
Why cast iron works:
Cast iron skillet distributes heat very well to my food, and once it’s seasoned, it’s a breeze to clean! If you have never cooked with cast iron before, you will have to season the cast iron first. Here are some great tips on how to season the cast iron and how to keep it clean.
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.
What if you don’t have cast iron
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 on the stove (or grill), and therefore non-stick pans should not be used as the non-stick coating may not be able to withstand the heat.
FAQ’s
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.
Cooking chopped tomatoes on a skillet is not ideal since the juice from the tomatoes will start to burn in the skillet.
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.
What else can be added to these blistered tomatoes?
- Crumbled cheese
- Chopped nuts or hemp hearts
- Drizzle of roasted garlic olive oil
- Homemade dairy free arugula cashew pesto
- Drizzled with dairy free ranch dressing
If you love this recipe for blistered tomatoes you should try:
5 Minute Blistered Tomatoes
Recipe Video
Ingredients
- 2 lbs cherry or grape tomatoes
- 2 tbsp avocado oil
- 1 tsp salt
- 1 tsp garlic powder
- 2 tbsp fresh parsley, mint or oregano, chopped
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
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Notes
Nutrition Information
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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.
Erica
I loved these. Will be making them again!
Sam
That’s so great to hear Erica!! So glad you love them
Diane
In instructon #3, I assume you mean “coated in the oil”
Sam
Yes – thank you :)