Ingredients
2 pints cherry tomatoes (mixed colors preferred)
3 tablespoons extra-virgin olive oil
2 tablespoons aged balsamic vinegar
3 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
1/4 cup fresh basil leaves, torn
1/2 teaspoon flaky sea salt
1/4 teaspoon freshly ground black pepper
Instructions
Step 1: Rinse the cherry tomatoes and pat them completely dry with a paper towel. Ensure the garlic is sliced thinly into chips.
Step 2: Heat the olive oil in a large skillet over medium-high heat until shimmering.
Step 3: Add the cherry tomatoes to the pan in a single layer. Cook without stirring for 3-4 minutes until the skins begin to blister and brown.
Step 4: Stir the tomatoes gently and add the sliced garlic and red pepper flakes. Sauté for an additional 1-2 minutes until the garlic is fragrant and golden but not burnt.
Step 5: Pour the balsamic vinegar into the pan. Stir constantly for 2 minutes as the vinegar reduces and coats the tomatoes in a thick glaze.
Step 6: Remove from heat. Fold in the fresh basil, salt, and pepper. Serve warm as a side dish or over pasta.
Notes
For the best results, use a heavy-bottomed skillet like cast iron to maintain even heat while blistering the tomatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dishes
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 120 kcal
- Sugar: 6g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: cherry tomato recipes, roasted tomatoes, burst tomatoes, balsamic tomatoes, side dish
