Roasted tomatoes with fresh herbs are a perfect side dish or appetizer topping. Spread a spoonful over grilled steak, chicken, or fish. Add this dish to your collection of cast-iron skillet recipes!
- 2 pints heirloom medley cherry tomatoes (1–1/2 pounds)
- 4 tablespoons olive oil
- 4 large cloves of garlic
- 1 tablespoon fresh oregano, roughly chopped
- 1 tablespoon fresh basil, sliced into thin strips
- 3 sprigs of fresh rosemary
- Pink Himalayan salt, to taste
- Ground black pepper, to taste
- Optional: shaved Parmesan cheese
- Thinly slice the garlic. Roughly chop the oregano. In a medium bowl, toss the cherry tomatoes in 3 tablespoons of olive oil until they’re lightly coated.
- In a cast iron skillet, heat 1 tablespoon olive oil along with the garlic and oregano. Stir for 1-1/2 to 2 minutes, until the garlic becomes beautifully fragrant. Add the tomatoes to the pan. Stir for about 3 minutes or until the skins lightly blister and split – but don’t allow the tomatoes to burst!
- Remove the pan from heat. Allow the tomatoes to rest for 1-2 minutes.
- Grind salt and pepper over the tomatoes. Sprinkle sliced basil on top. Garnish with fresh sprigs of rosemary!
- If desired, scatter slivers of Parmesan cheese over the surface of this dish!
EXPERT TIPS: HOW TO SERVE BLISTERED TOMATOES
- To serve as a side dish, sprinkle a bit of shaved Parmesan cheese over the top. Serve directly from the cast-iron pan!
- As flavorful garnish for grilled meat, use a spoon to transfer the tomatoes directly on top of the meat. Gently spread the mixture across the top of the steak, fish or chicken.
- As a topping for bruschetta, chop skillet roasted tomatoes and drizzle with balsamic vinegar. Spoon the mixture over toasted slices of an artisan baguette.
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: Roasted Tomatoes, Blistered Tomatoes, Roasted Cherry Tomatoes