Overhead shot of a large white bowl of blistered tomatoes topped with parsley
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5 from 1 vote

5 Minute Blistered Tomatoes

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! 
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Side Dish
Cuisine: Italian
Keyword: blistered tomatoes, roasted tomatoes
Servings: 4 servings
Calories: 105kcal
Author: Samantha Rowland


  • 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


  • 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. 


Calories: 105kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Sodium: 607mg | Potassium: 514mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1270IU | Vitamin C: 54.2mg | Calcium: 28mg | Iron: 1.7mg