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Blistered Cherry Tomatoes | Great Performances


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Blistered Cherry Tomatoes
by Katchkie Farm Team

This is a quick and delicious substitute for store-bought tomato sauce. Using whole blistered cherry tomatoes, instead of a puréed tomato sauce, creates a dressing that (literally) bursts with flavor.Cherry tomatoes will retain their color when cooked whole; use different colors for a truly beautiful presentation.


                     Olive oil, for pan 

2     pints      Cherry tomatoes, assorted colors 

1                   White onion, diced

3     cloves    Garlic, chopped

4     sprigs     Thyme, lightly chopped 

                      Salt, to taste 


1                     Lemon, zest and juice 

                      Basil, for garnish


Heat a heavy-bottomed pan over high-heat; the pan should be hot before adding olive oil. Remember: hot pan, cold oil before adding vegetables.

Add olive oil, onion and garlic. Sauté until fragrant, about 2 minutes. Add lightly chopped thyme into mixture until even MORE fragrant (trust your nose!).

Keep pan on high-heat and add cherry tomatoes. Stir tomatoes into mixture until blistered, about two minutes. Once blistered, squeeze lemon juice into pan and season with salt and pepper. Stir once more and transfer the blistered tomatoes and accompaniments onto noodles of your choice (like my spaghetti squash above!).

Garnish with torn basil leaves and lemon zest.  

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