10-Minute Blistered Tomatoes Recipe Is Farm-to-Table Fresh & Healthy by Donna John

It's officially summer tomato season. While my tomatoes are still green on the vine, others have bushes of ruby red tomatoes ready to be picked. A friend of mine gave me a bag full of plump, vine-ripened cherry tomatoes. You know when your fresh tomatoes are ready, but you're not? That's what happened to me. I needed to use them before they started to go bad. Enter this easy blistered tomatoes recipe.

Blistered tomatoes can be used in all sorts of ways. Add them to a grain bowl or garden salad, spoon them onto grilled chicken, steak, pork chops or baked fish, add them to avocado toast or bruschetta, or serve them as-is as a side dish with dinner. My favorite way to use these juicy, flavorful tomatoes is to toss them into hot pasta with some Parmesan. You can't bet it for a quick and healthy vegetarian dinner.

To make blistered tomatoes you will need fresh cherry tomatoes (see Recipe Notes), olive oil, fresh garlic, fresh herbs, sea salt and black pepper. The tomatoes cook up quickly in a skillet in about five to eight minutes.

While you enjoy these juicy, pan-blistered tomatoes, you are also getting the health benefits of tomatoes, the health benefits of garlic, the health benefits of fresh herbs, the health benefits of olive oil and the health benefits black pepper. Not bad! How will you use these healthy blistered tomatoes?

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Cuisine: American / Italian
Prep Time: 2 minutes
Cook Time: 5 to 8 minutes
Total Time: 10 minutes
Servings: 4

Ingredients 

• 2 cups cherry tomatoes
• 2 tablespoons olive oil
• 3 - 4 cloves garlic, minced
• fresh basil and/or oregano leaves, torn
• sea salt and black pepper, to taste

Recipe Notes

• You could use smaller grape tomatoes, cherry tomatoes or even Roma tomatoes for this recipe. The size of the tomato will affect cooking time.

• If I'm not ready to use the tomatoes when I prepare them, I like to put them into a mason jar and pop them in the fridge to use later.
  

• Use any fresh herbs you like in this recipe. You could use just basil, or add oregano, thyme, parsley or even mint. 

• The cooking time will depend on the size of your tomatoes. Mine were home-grown and a bit larger than regular cherry tomatoes, so I looked mine a bit longer.

Here's how to make it:

1. Heat the olive oil in a large skillet over medium-high heat. Add the tomatoes in a single layer and let them cook, without stirring, for about 2 to 3 minutes.
   
2. Stir the tomatoes and let them cook about 2 minutes more, or until they soften and are blistered in spots. (Be careful! The tomatoes will sometimes pop while cooking.) Add the garlic, salt and pepper. Cook until tomatoes reach desired doneness.
   
3. Turn the heat off and stir in the fresh herbs. Use immediately or put into an airtight container or mason jar. If using later, let the tomatoes cool before refrigerating.
   
   

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