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 |
- 2 Tbsp oil
- 1 pint of cherry or grape tomatoes
- salt and pepper to taste
- 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.
- Season with salt and pepper.
- Stir occasionally to allow all sides to blister. Be careful of oil splattering when the tomatoes skin pops.
- Remove from pan.
- Serve immediately.
- Enjoy!
Christina suggested we leave small parts of the vine attached. Great presentation idea.
We had them with bacon, peppers and eggs. Super yum!!