cherry tomatoes

Cooking cherry tomatoes at high intensity caramelizes their natural sugars while deepening their savory umami taste. This recipe requires only 6 main kitchen staples and works as an appetizer, side dish, steak topper, or instant pasta sauce base.

Equipment

• 10 or 12-inch heavy-bottomed pan (Cast iron skillet highly recommended)
• Wooden spoon or silicone spatula
• Sharp chef’s knife & cutting board

Ingredients

• 2 pints (approx. 4 cups / 600g) fresh cherry or grape tomatoes (whole, washed, and thoroughly dried)
• 3 tablespoons extra virgin olive oil (divided)
• 4 cloves fresh garlic, thinly sliced (not minced, to prevent burning at high heat)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• ¼ cup fresh basil leaves, torn or chiffonade-cut
• ½ teaspoon fine sea salt (adjust to taste)
• ¼ teaspoon freshly cracked black pepper
• 1 pinch red pepper flakes (optional, for subtle heat)
• 1 tablespoon balsamic glaze or aged balsamic vinegar (optional finish)

Instructions

1. Wash the cherry tomatoes under cool running water and remove any remaining stems. Place the tomatoes on a clean kitchen towel or paper towels and roll them around until they are 100% dry.
2. Place a heavy cast iron skillet or pan over high heat for 2 to 3 minutes until very hot. Add 2 tablespoons of extra virgin olive oil to the dry, hot pan. Swirl to coat the surface evenly.
3. Carefully add the whole dried cherry tomatoes in a single layer. Allow the tomatoes to sit undisturbed without shaking the pan for 2 to 3 minutes until the skins begin to blister and char on the bottom.
4. Give the skillet a firm shake or use a wooden spoon to turn the tomatoes. Continue cooking over medium-high heat for another 3 to 4 minutes, shaking the pan occasionally, until the skins crack and burst.
5. Reduce the stove heat to medium-low. Push the tomatoes slightly to the sides of the pan to create a small open space in the center. Pour in the remaining 1 tablespoon of olive oil, then add the sliced garlic, fresh thyme, sea salt, black pepper, and optional red pepper flakes into the center.
6. Sauté the garlic and herbs in the oil for 60 to 90 seconds until fragrant and lightly golden.
7. Stir the garlic and aromatics directly into the burst tomatoes and their pan juices. Gently press down on a few whole tomatoes with the back of a spoon to release additional juice if desired.
8. Remove the pan from heat. Toss in the fresh torn basil and drizzle with balsamic glaze if using. Let rest for 2 to 3 minutes so the juices thicken slightly into a rich, glossy sauce before serving.

Notes

Cast iron retains high surface heat better than stainless steel or non-stick pans, resulting in superior char marks. Keep garlic sliced, not minced, to prevent burning. Store cooled blistered tomatoes in an airtight glass container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently in a skillet over medium heat for 3 to 4 minutes.

Nutrition

Calories: 115 kcal · Total Fat: 10.2 g · Saturated Fat: 1.4 g · Trans Fat: 0.0 g · Cholesterol: 0 mg · Sodium: 295 mg · Total Carbohydrates: 6.4 g · Dietary Fiber: 1.8 g · Total Sugars: 4.2 g · Added Sugars: 0.0 g · Protein: 1.4 g · Vitamin A: 1,120 IU · Vitamin C: 28.5 mg · Calcium: 22 mg · Iron: 0.8 mg · Potassium: 350 mg