Skillet Blistered Tomatoes – Easy & Flavorful Side
I’ve been making blistered cherry tomatoes since 2018, and every summer, as soon as my garden starts overflowing with tomatoes, this recipe goes into constant rotation. After making it hundreds of times, I can confidently say that blistered tomatoes are one of the easiest and most delicious ways to use up fresh cherry or grape tomatoes. All it takes is a hot skillet and five minutes to transform them into something incredible.
My favorite way to enjoy skillet cherry tomatoes is piled onto crusty bread with a drizzle of good olive oil and fresh basil—simple but absolutely delicious. I also love using them as a quick pasta sauce or tossing them into grain bowls, salads, or eggs for a burst of sweet, tangy flavor.
If you’re looking for more ways to use up fresh tomatoes, be sure to try my homemade salsa with cherry tomato or roasted cherry tomato pasta sauce. Both are incredibly simple and bring out the best in fresh summer tomatoes!
You can make these blistered tomatoes on the stove or even on a hot grill—just grab a cast iron or stainless steel skillet and a high-heat oil like avocado oil. They cook up in just five minutes, so be sure to keep an eye on them to prevent burning. As they heat up, don’t be surprised when the cherry tomatoes start to burst—that’s part of the fun and what makes them so irresistible! The quick cooking process intensifies their natural sweetness, making them perfect for topping everything from grilled meats to creamy ricotta toast.
How to sauté cherry tomatoes
Preheat a cast iron skillet (or stainless steel pan) over medium high heat at least 5 minutes. Add avocado oil when the pan is hot. Add cherry tomatoes to the hot oil and allow them to cook for 3 minutes. Stir the tomatoes and cook 2 more minutes, stirring occasionally. Remove the tomatoes from the heat, add the garlic powder and salt to the tomatoes and stir well. Optional: Sprinkle with fresh herbs to brighten the dish.
Sam’s Tips for Success
- Start with a hot skillet – A properly preheated cast iron or stainless steel pan is key. Let it heat over medium heat for about five minutes before adding anything. This ensures the tomatoes blister quickly.
- Heat the oil before adding tomatoes – Once the skillet is hot, add a high-heat oil like avocado oil and let it warm for about 30 seconds. This helps jumpstart the blistering process. Swirl the oil around with a silicone brush or by carefully tilting the pan (use an oven mitt if using cast iron).
- Use dry tomatoes – If your tomatoes are wet, they’ll steam instead of blister.
- Don’t overcrowd the pan – If needed, cook in batches to give each tomato enough contact with the hot surface.
- Let them cook undisturbed at first – Resist the urge to stir right away. Let the tomatoes sit in the hot oil for about 3 minutes before moving them so they develop a nice blistered surface.
- Finish with flavor – A sprinkle of fresh herbs like basil, parsley, thyme or oregano adds extra depth. For a little extra richness, drizzle with olive oil before serving.
Ways to customize
- Spice it up – Add a pinch of crushed red pepper flakes
- Boost the veggies – Stir in roasted red peppers, chopped artichoke hearts, or sundried tomatoes after cooking for extra texture and flavor
- Make it creamy – Crumble feta or goat cheese over the warm tomatoes for a rich, tangy contrast.
- Drizzle on a sauce – Finish with pesto, lemon herb tahini sauce, or a creamy basil dressing for even more flavor.
Blistered Cherry Tomatoes in a Skillet – Ready in 10 Minutes
Guided Recipe Video
Ingredients
- 2 pints cherry or grape tomatoes
- 2 tablespoons avocado oil
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 2 tablespoons fresh basil, parsley, mint or oregano, chopped - choose one or a mixture of all
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)2 tablespoons avocado oil
- Add the tomatoes and quickly toss them to get coated in the oil2 pints cherry or grape tomatoes
- 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 cold1 teaspoon sea salt, 1 teaspoon garlic powder, 2 tablespoons fresh basil, parsley, mint or oregano, chopped
Notes
- Allow the skillet to preheat 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 teaspoon of dried herbs.
- Don’t move the tomatoes for 3 minutes, so they can really get a blister on one side before moving them around in the pan.
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. You can reheat them in a hot skillet for a minute or two, or enjoy them cold in salads or on toast.
Nutrition Information
Common questions
What is the best pan to use
A cast iron skillet is my favorite because it holds and distributes heat evenly, making it perfect for getting those burst tomatoes. Plus, you can even use a cast iron skillet on the grill, an easy way to cook without heating up the house in the summer!
If you don’t have a cast iron skillet, a stainless steel pan is another great option. The key is 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 high heat required for this recipe.
Can you use other tomatoes
Cherry tomatoes and grape tomatoes are best for this recipe because they cook quickly and blister beautifully. If you’re working with larger tomatoes, I recommend roasting them in the oven instead to achieve a similar result.
Can you use dried herbs?
Yes! Since dried herbs are more concentrated in flavor, you’ll only need about 1 teaspoon of dried herbs to replace fresh herbs in this recipe.
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 :)