5 Minute Blistered Tomatoes

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!

If you have a surplus of cherry tomatoes, you should try making cherry tomato salsa recipe or roasted cherry tomato pasta sauce.

Close up shot of a large white bowl of blistered tomatoes, topped with fresh parsley and a small bowl of lentil pasta in the background
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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

Check out the step by step story on how to make blistered tomatoes in a cast iron skillet.

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

Step 4: Sprinkle the tomatoes with fresh herbs: fresh parsley, fresh mint, fresh basil or fresh oregano. 

Steps on how to make blistered tomatoes

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).

Overhead shot of a cast iron skillet filled with blistered tomatoes

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.  

Cast iron skillet with blistered tomatoes over a white napkin


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. 

White bowl of blistered tomatoes over a white napkin with a small bowl of lentil pasta in the background

What else can be added to these blistered tomatoes?

If you love this recipe you should try

★ Did you make this recipe? Please give it a star rating below!
Overhead shot of a large white bowl of blistered tomatoes topped with parsley

5 Minute Blistered Tomatoes

$6.15 Recipe/$1.54 Serving
This recipe for 5 minute blistered tomatoes is a simple side dish perfect for summer tomatoes. Vegan, paleo, Whole30, gluten free, grain free and so easy to make! 
5 from 1 vote
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Course: Side Dish
Cuisine: Italian
Keyword: blistered tomatoes, roasted tomatoes
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 servings

Guided Recipe Video


  • 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


  • 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


TIP: 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

Nutrition Facts
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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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.

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