Allison Crawford at The Hungry Carrot
Blistered balsamic tomatoes are such an easy and delicious side dish, dip, and accent to so many dishes. Try them on some crusty bread, with this vegan burrata cheese, or with crackers.
Ingredients
Tomatoes: The most important thing here is fresh produce and vibrant colors. Choose cherry tomatoes that are organic, bright, and have a strong tomato flavor. I like the multi-colored packs as they add a nice dimension to the dish.
Balsamic: A good quality balsamic goes a long way here. For a delicious finishing touch, try our balsamic glaze. It adds sweetness and depth to the flavors.
Fresh Herbs: Use fresh garlic and basil here. Your taste buds will thank you. Just the wonderful smells that fill your kitchen of fresh herbs cooking is enough of a reason.
Instructions
- Heat the olive oil over medium heat in a saucepan. Add the garlic and saute for two minutes or until fragrant.
- Turn the heat down slightly, add your halved tomatoes, and cover to allow the tomatoes to steam. Steam the tomatoes for about five minutes or until the skin begins to blister and peel off the tomatoes.
- Remove the cover and add the balsamic, sugar, chopped basil, and a little salt and pepper to taste. Stir well and let simmer for another five minutes or until the balsamic reduces a bit and thickens. If you prefer more of a sauce-like consistency, smash some of the tomatoes with the back of a wooden spoon.
- Remove from heat and top with fresh basil and sea salt to taste. Serve with crusty bread, crackers, or vegan cheese.
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Blistered Balsamic Tomatoes
Ingredients
- 1 cup cherry tomatoes-halved
- 1 tbsp olive oil
- 2 cloves garlic-minced
- 2 tbsp balsamic vinegar
- 1 tsp sugar
- 2 tbsp fresh basil-chopped plus extra for garnish
- salt and pepper to taste
Instructions
- Heat the olive oil over medium heat in a saucepan. Add the garlic and saute for two minutes or until fragrant.
- Turn the heat down slightly, add your halved tomatoes, and cover to allow the tomatoes to steam. Steam the tomatoes for about five minutes or until the skin begins to blister and peel off the tomatoes.
- Remove the cover and add the balsamic, sugar, chopped basil, and a little salt and pepper to taste. Stir well and let simmer for another five minutes or until the balsamic reduces a bit and thickens. If you prefer more of a sauce-like consistency, smash some of the tomatoes with the back of a wooden spoon.
- Remove from heat and top with fresh basil and sea salt to taste. Serve with crusty bread, crackers, or vegan cheese.
Notes
- These tomatoes keep well in the fridge for 4-5 days. I do not recommend freezing them.Â
