Blistered Tomatoes
These savory-sweet blistered tomatoes are a great side for almost anything!
Servings: 4
Calories: 79kcal
Cost: $5
Equipment
- 1 large skillet preferably cast iron
Ingredients
- 2 pints cherry tomatoes
- 1 tablespoon olive oil
- 1 tablespoon dried basil or fresh basil, or minced garlic
- salt & pepper to taste
- optional balsamic glaze for serving
Instructions
- Rinse cherry tomatoes clean and pat dry. Prep all ingredients before starting because these cook fast and you don't want to burn them.
- Heat the oil in a skillet over medium-high heat on the stove.
- When the skillet is hot, at the tomatoes. Let sit for about 2 minutes without stirring until the bottoms blister.
- Gently stir the tomatoes with a spatula, then add your basil (or garlic if using).
- Let them cook for another minute or two, then remove them from heat. You want to be careful not to overcook these tomatoes to where they prematurely burst. Pull the skillet off the heat sooner rather than later.
- Serve immediately. If desired, drizzle with balsamic glaze.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
Calories: 79kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 27mg | Potassium: 550mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1.165IU | Vitamin C: 55mg | Calcium: 52mg | Iron: 3mg
