I served these recently with Eggs in Avocado, but they would be great with a grilled steak, tossed with pasta, in an omelet or simply served as a side. Cooking tomatoes in this manner intensifies the flavor — bringing out the natural sweetness of the fruit (Yes, a tomato is a fruit!). It doesn’t take long to make this dish. You cook the tomatoes just long enough for them to burst and release their juices. So good . . . I found myself wishing I had some crusty bread to spread them on.
BLISTERED CHERRY TOMATOES (Serves 4)
- 2 teaspoons butter
- 1 t. dried basil
- 1 pint cherry tomatoes
- 1/2 t. white sugar
- salt and pepper to taste
- Melt butter in a skillet over medium-high heat. Add the cherry tomatoes, basil, and sugar.
- Cook for about 30 seconds, then season to taste with salt and pepper.
- Continue cooking for a few seconds more until the tomatoes have just started to blister.