Blistered Cherry Tomatoes

Recipe adapted from

No mushy tomatoes here! Using a quick flash of high heat, this recipe imparts a lot of flavor into the tomatoes with only a few ingredients and a short amount of time. 

Prep Time

0 minutes

Cook Time

10 minutes


8 Servings


2 pints tomato, cherry
2 tablespoons olive oil
3 tablespoons shallot (chopped)
5 cloves garlic (chopped)
1⁄2 bunch basil, fresh (finely chopped)
1⁄2 bunch parsley, fresh (finely chopped)


Heat oil over medium-high heat in a heavy pan. When the oil is good and hot, add the shallots first, then garlic, and cook for 1 minute. Add the cherry tomatoes and cook for 3 minutes. Toss them around in the pan and cook for another 2 minutes. Season with salt and pepper and top with a hefty handful of herbs. Serve warm.