Blistered Tomatoes In The Snow Recipes
BLISTERED TOMATOES WITH HERBS
This simple side dish by Karen Mordechai of Sunday Suppers is a quick and delicious addition to any meal.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Place cherry tomatoes on the prepared baking sheet.
- Distribute sage and thyme amongst tomatoes, reserving about 1 tablespoon of each for garnishing. Drizzle generously with olive oil. Sprinkle with salt and pepper. Roast for 30 minutes or until tomatoes blister.
- Remove tomatoes and place into a bowl, tossing all juices collected in the foil. Garnish with additional fresh thyme, sage and oregano. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 277.6 calories, Carbohydrate 8 g, Fat 27.8 g, Fiber 1.7 g, Protein 1.5 g, SaturatedFat 3.8 g, Sodium 53 mg
BYRDHOUSE BLISTERED CHERRY TOMATOES
This is an easy, tasty, pretty way to whip up a side dish, or a leading man for a salad, in about 1 minute. Be careful and quick with these - we want 'em blistered, not blown apart!
Provided by SunnyByrd
Categories Side Dish Vegetables Tomatoes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 36.3 calories, Carbohydrate 4.1 g, Cholesterol 5.4 mg, Fat 2.3 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 1.3 g, Sodium 21.2 mg, Sugar 0.5 g
BLISTERED TOMATOES IN THE SNOW
Steps:
- Heat the oil in a large skillet over medium-high heat. Just before it starts to smoke, add the tomatoes (they will pop and sputter). Cook until the tomatoes blister and their skins char, 3 to 4 minutes. Reduce the heat to medium-low, add the garlic, and cook for 1 minute. Turn off the heat and add the feta. Add the oregano and cayenne, and season with salt and pepper. Stir in the broth and serve.
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- Heat 2 tablespoons olive oil in a very large heavy skillet over medium high heat. Once hot, add the tomatoes, making sure there is space around each tomato (they are not touching) and the pan is not crowded. If you’re using a medium pan, cook the tomatoes in 2 batches, 1 pint at a time. If the pan is too crowded, the tomatoes will steam instead of blistering.
- Cook for 1 minute without touching the pan, then 2 to 3 more minutes until blistered, shaking the pan several times to rotate the tomatoes.
- Turn off the heat and drizzle with the balsamic vinegar, gently shaking several times to coat. Add 2 pinches kosher salt and fresh ground black pepper to taste. Serve warm, in pasta or over grilled fish.
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- Add the cherry tomatoes and let sit for 2 minutes until they start to blister. Give them a quick stir, turn off the heat, and let them sit for another 2 minutes or so. Season with salt and pepper and sprinkle with a few tablespoons of torn basil and parsley.
BLISTERED TOMATO PASTA - GIRL WITH THE IRON CAST
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- In a pasta pot, follow package instructions and cook pasta al dente. Reserve 2 tbsp of pasta water before draining. Set aside.
- In a cast iron skillet over medium/high heat, add 1 tbsp of olive oil. Add in the grape tomatoes and allow to cook undisturbed for 2 minutes. Push them around for an additional 3 minutes, until the outsides are charred/blistered.
- Lower the heat to medium, add the minced garlic, arugula, 2 tbsp olive oil, and salt/pepper. Sauté for 3 minutes, until the arugula begins to wilt. Add in the pasta, reserved pasta water, parmesan, and crushed red pepper flakes. Mix all together, taste and adjust seasoning, and serve.
BLISTERED TOMATOES WITH GARLIC AND BASIL - NUTRITION TO FIT
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5/5 (1)Total Time 10 minsCategory Side DishCalories 119 per serving
- Add tomatoes and white wine and toss to combine. Let sit and blister in the skillet for two minutes.
- Add in minced garlic and a pinch of salt, toss or stir ingredients in the pan, then let blister another 2-3 minute.
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Servings 4Estimated Reading Time 2 mins
- Heat a large skillet over medium, medium-high heat. In a bowl, toss together the red onion, shallot, and 2 tablespoons of olive oil until thoroughly coated.
- Dump the contents of the bowl into the heated skillet and saute until the onions and shallot just begin to soften and turn translucent, around 3 minutes.
- In the same bowl, toss together the tomatoes and remaining olive oil, then turn over into the skillet with the onion and shallot. Sprinkle with salt and pepper and allow to cook, stirring occasionally, until the tomato skins blister and soften, around 5 minutes.
- Add the fresh basil at the last minute, stir gently, then remove from heat, sprinkle with the feta cheese, and serve immediately.
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