Blistered Cherry Tomatoes

From Vegan Vegetarian Omnivore by Anna Thomas: You can make these the perfectionist way, with every little tomato blistered yet holding its shape, or you can do my version, where they hang together in a mess of garlicky oil and vinegar mixed with their own sweet juices. Best thing I ever tasted! Spoon them onto crostini or grilled fish. Or toss them with cooked capellini for an easy summer pasta.
November 14, 2016

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4-6 cloves garlic, chopped
  • 2 cups small cherry tomatoes
  • Sea salt
  • 3 tablespoons balsamic vinegar

Instructions

Heat the olive oil in a medium nonstick pan. When the oil is hot, add the garlic and a few seconds later slide in the tomatoes. Stand back! Add a big pinch of sea salt and move the tomatoes around in the pan, turning them over as they spit and sizzle.

When the tomatoes begin to blister and char and collapse, about 3 minutes, add the balsamic vinegar and swirl it around as it bubbles down to a syrup. Turn off the heat. Your tomatoes are ready to use now, and will also be fine later at room temperature. Makes about 2 cups.

Recipes and images from Vegan Vegetarian Omnivore by Anna Thomas. Copyright © 2016 by Independent Productions, Inc. With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4-6 cloves garlic, chopped
  • 2 cups small cherry tomatoes
  • Sea salt
  • 3 tablespoons balsamic vinegar
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