Blistered Cherry Tomatoes in a Skillet – Ready in 10 Minutes

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!

Course Side Dish

Cuisine Italian

Keyword blistered cherry tomatoes, blistered grape tomatoes, blistered tomatoes, sauteed cherry tomatoes

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 105kcal

Author Samantha Rowland

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

Video

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