Tomato Week 2016: Blistered Tomatoes

J – Blistered tomatoes are really versatile …

going well in salads, meat, fish, chicken, game and, especially, with eggs for breakfast. It’s not an obvious technique. Who cooks tomatoes, except in a sauce or stew? We discovered them a couple of years ago.

Blistering mini tomatoes quickly in a little oil, over high heat brings out an unexpected richness of flavor.

The flavor pop is similar to oven-roasted tomatoes. In fact, if you don’t have any oven-roasted ones handy, just blister up a pint of Sun Gold or Red Cherry and you are good to go.

Splatter-avoidance tip: Make sure the tomotoes are completely dry AND handle them gently, so they don’t break their skins. As the blistering starts, the skins tend to crack. That’s when they’re done.

Tomato Week 2016: Blistered Tomatoes
Recipe type: Sides
Author:
Prep time: 1 min
Cook time: 2 mins
Total time: 3 mins
Serves: 2
Ingredients
  • 2 Tbsp oil
  • 1 pint of cherry or grape tomatoes
  • salt and pepper to taste
Instructions
  1. Heat a saute pan on high. Add oil. Place tomatoes into the pan and allow the tomatoes to blister. It will only take a couple of minutes.
  2. Season with salt and pepper.
  3. Stir occasionally to allow all sides to blister. Be careful of oil splattering when the tomatoes skin pops.
  4. Remove from pan.
  5. Serve immediately.
  6. Enjoy!

 

Christina suggested we leave small parts of the vine attached. Great presentation idea.

We had them with bacon, peppers and eggs. Super yum!!