Ingredients
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cups cherry tomatoes
- 2 garlic cloves, thinly sliced
- Flaky sea salt or kosher salt, to taste
- Freshly ground black pepper, to taste
- Pinch of crushed red pepper flakes, optional
- 1 teaspoon balsamic vinegar or lemon zest
- 1 tablespoon chopped fresh basil, or thyme, oregano, or a mix
Instructions
- Heat the olive oil: Heat the olive oil in a medium skillet over medium-high heat to prepare for blistering the tomatoes.
- Blister the tomatoes: Add the cherry tomatoes to the hot skillet and cook undisturbed for 2 minutes to allow them to blister on the bottom, developing a slight char and intensifying their sweetness.
- Add garlic and seasonings: Add the thinly sliced garlic, flaky sea salt, freshly ground black pepper, and red pepper flakes if using. Stir gently and continue cooking for another 2 to 3 minutes, stirring occasionally, until the tomatoes soften and begin to burst open.
- Finish with vinegar or zest: Drizzle in the balsamic vinegar or sprinkle with lemon zest, stirring to combine and infuse bright, tangy flavors. Remove the skillet from heat to prevent overcooking.
- Garnish and serve: Top the blistered tomatoes with chopped fresh basil or your choice of herbs like thyme or oregano. Serve warm as a side dish, appetizer, or a fresh topping for toast or pasta.
Notes
- Store leftover blistered tomatoes in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers gently in a skillet to retain flavor and texture.
- Enjoy chilled leftovers as a topping in salads or grain bowls for a quick meal addition.
- Adjust the amount of crushed red pepper flakes to control spice level.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian