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!

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

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.

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How to sauté cherry tomatoes

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.
Overhead shot of a cast iron skillet filled with blistered tomatoes

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.
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Overhead shot of a large white bowl of blistered tomatoes topped with parsley

Blistered Cherry Tomatoes in a Skillet – Ready in 10 Minutes

These blistered cherry tomatoes cook up in just 5 minutes for an easy, flavorful addition to any meal! Sautéed in a hot skillet and topped with fresh herbs, these juicy tomatoes burst with flavor and make the perfect topping for toast, pasta, salads, or grilled proteins. Made with simple ingredients and no fuss, this is the best way to enjoy cherry or grape tomatoes all summer long!
5 from 1 vote
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Course: Side Dish
Cuisine: Italian
Keyword: blistered cherry tomatoes, blistered grape tomatoes, blistered tomatoes, sauteed cherry tomatoes
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 servings

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 oil
    2 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 cold
    1 teaspoon sea salt, 1 teaspoon garlic powder, 2 tablespoons fresh basil, parsley, mint or oregano, chopped

Notes

Top tips
  • 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. 
Storing leftovers: 
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

Nutrition Facts
Amount per Serving
Calories
105
Fat
 
7
g
Carbohydrates
 
9
g
Fiber
 
1
g
Sugar
 
5
g
Protein
 
2
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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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.

Cast iron skillet with blistered tomatoes over a white napkin

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.

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