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!
Servings 4 servings
Calories 105kcal
Equipment
- Cast Iron Skillet
Ingredients
- 2 pints cherry or grape tomatoes
- 2 tablespoons avocado oil or coconut 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. Once hot, 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. Allow the tomatoes to cook, un-touched for 3 minutes. Stir and cook 2 minutes more.2 pints cherry or grape tomatoes
- 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
Video
Notes
Top tips
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.
- 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 will pop when added to the hot oil and this can be dangerous.
- 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.
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
Calories: 105kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Fiber: 1g | Sugar: 5g
