Marinated Blistered Cherry Tomatoes Recipe
Cooking cherry tomatoes whole in a hot, mostly dry skillet lets the skins blister and split before the insides turn to mush, concentrating their sweetness, and deglazing the pan with balsamic vinegar right after pulls all that fond into a quick pan sauce instead of leaving it stuck to the metal.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Servings
- 4
Ingredients
- 2 pints cherry tomatoes
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 2 tbsp balsamic vinegar
- 1/4 cup fresh basil, torn
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup feta cheese, crumbled (optional)
Nutrition per serving
- Calories
- 100
- Protein
- 3g
- Carbs
- 10g
- Fat
- 6g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Rinse the cherry tomatoes and pat them completely dry with a kitchen towel; leftover water will make the oil spatter and steam the tomatoes instead of blistering them.
- 2Heat the olive oil in a large skillet (cast iron works well) over medium-high heat until it shimmers.
- 3Add the whole cherry tomatoes in a single layer and let them cook undisturbed for 3-4 minutes so the skins char and blister on one side, then shake the pan or stir once and cook another 2-3 minutes until most tomatoes have split and softened but still hold their shape.
- 4Add the minced garlic and red pepper flakes and cook, stirring constantly, for about 30 seconds until fragrant.
- 5Remove the skillet from the heat and pour in the balsamic vinegar, scraping up any browned bits stuck to the pan.
- 6Season with salt and pepper, then fold in the torn basil.
- 7Transfer to a serving bowl, top with crumbled feta if using, and serve warm or at room temperature.
Tips & variations
- Use the smallest cherry or grape tomatoes available; they hold their shape better in the hot pan and taste sweeter than larger ones.
- Swap the balsamic for red wine vinegar and a pinch of sugar for a sharper, less syrupy finish.
- Spoon this over toasted bread rubbed with a raw garlic clove for a fast bruschetta, or toss it with hot pasta and a handful of grated Parmesan.
- Add a spoonful of capers or chopped kalamata olives with the garlic for a briny, Mediterranean-leaning version.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The tomatoes taste good cold or at room temperature straight from the fridge, or can be warmed gently in a skillet over low heat for a minute or two; avoid the microwave, which tends to blow out the already-split skins.
Tips from the Tulo kitchen
- Don't crowd the skillet: tomatoes packed too tightly steam each other instead of blistering, so cook in two batches if the pan looks full.
- A splash of the balsamic pan sauce is worth saving separately to drizzle over grilled chicken or fish later in the week.
FAQ
Can I use regular tomatoes instead of cherry tomatoes?
Cherry and grape tomatoes work best because their thin skins blister quickly and their small size cooks through in minutes; larger tomatoes would need to be cut into chunks and will release more liquid, making the pan sauce thinner.
Do I need to peel the tomatoes first?
No. The skins are meant to blister and split in the hot pan, which is part of the texture and flavor of the dish; peeling isn't necessary or traditional here.
Can this be made ahead of time?
Yes. It can be cooked up to 2 days ahead and stored in the fridge; the flavor actually deepens as the tomatoes sit in the balsamic and garlic, though the basil is best added just before serving to keep it from wilting and darkening.
Is this dish served hot or cold?
Both work. It's typically served warm right out of the skillet as a side or topping, but it also holds up well served chilled or at room temperature as part of a salad or appetizer spread.
