Blistered Cherry Tomatoes

I usually roast my tomatoes in the oven, but here is another method that’s super quick and easy. You can serve these as a side dish for meat, chicken or fish. There’s something very rustic looking about them. I might even finish them with some balsamic glaze at the end.

Blistered Cherry Tomatoes

Serves 4

2 Tbs extra-virgin olive oil
4 garlic cloves, halved
3 pints multicolored cherry tomatoes
2 shallots, thinly sliced
1/4 tsp coarse salt
1/4 tsp black pepper
1/4 cup thinly sliced fresh basil

Heat a large cast-iron skillet over medium heat. Add remaining 2 tablespoons oil to pan; swirl to coat. Add garlic, and cook 2 minutes or until lightly browned, stirring occasionally.

Increase heat to medium-high. Add tomatoes and shallots to pan; sauté for 2 minutes or until skins blister, stirring frequently. Remove pan from heat. Sprinkle tomato mixture with salt, black pepper, and basil; toss to combine.

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