Blistered Cherry Tomatoes
Blistering cherry tomatoes requires high heat and a heavy pan to break down their skins quickly while leaving the insides juicy. You are aiming for charred, wrinkly skins and a collapsed structure that releases a concentrated, acidic syrup into the pan.
Commit to the heat
Do not crowd the pan, or the tomatoes will steam instead of charring. Use your widest skillet to ensure every tomato makes contact with the metal.
- large cast-iron or stainless steel skillet
- tongs
What goes in.
- 2 pintscherry tomatoes, washed and dried
- 3 tbspextra virgin olive oil
- 2 clovesgarlic, smashed
- to tasteflaky sea salt
Don't stir too soon
Let the tomatoes sit undisturbed for the first three minutes. This contact allows the skin to blister and char, which is the only way to achieve the necessary texture change.
The method.
Heat the oil
Place the skillet over medium-high heat and add the olive oil. Wait until the oil shimmers and runs across the surface like water.
Add the aromatics
Drop in the smashed garlic cloves. Let them sizzle for 30 seconds until they turn golden at the edges, then remove them if you prefer a subtle flavor, or leave them for intensity.
Blister the fruit
Add the tomatoes in a single layer. Leave them alone for 3 to 4 minutes. You will hear them pop and see the skins darken and pull away from the flesh.
Finish the dish
Shake the pan gently to toss the tomatoes. Once they are shriveled and the pan is slick with their released juices, remove from heat immediately and sprinkle with sea salt.
Other turns to take.
Herb-Infused
Toss in a sprig of fresh rosemary or thyme during the final minute of cooking.
Spiced
Add a pinch of red pepper flakes to the oil before adding the tomatoes.
When it doesn't go to plan.
Always dry the tomatoes thoroughly with a towel; excess moisture on the skins prevents them from blistering.
If the tomatoes are not popping, your pan is not hot enough. Crank the heat.
Use these over crusty toasted bread or stirred directly into warm pasta.
The ones that keep coming up.
Why did my tomatoes turn into mush?
You likely stirred them too often or cooked them past the point of blistering. Take them off the heat the moment they collapse.
Can I use larger tomatoes?
Stick to cherry or grape varieties; their high skin-to-flesh ratio is essential for this specific texture.
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