Blistered Grape Tomatoes are tasty and healthy side dish that literally takes less than 10 minutes to make!
When it comes to menu planning, the first thoughts for side dishes are for carbs. However, I’m trying to get away from that and think about vegetables first.
As a result, I turned to this favorite recipe. Blistered Grape Tomatoes are quick, easy, and pretty! Just look at that vibrant color! Research shows the more colorful your vegetables are the more nutrients they have.
I like to serve Blistered Grape Tomatoes a few different ways. First of all, you can serve them as I did above straight up tomatoes as a side. Most noteworthy, I exchanged cilantro for basil in the recipe and served them with Mexican dishes.
An alternate method for serving, try these tomatoes for breakfast and serve them over scrambled eggs and goat cheese. No kidding, this combination will certainly wake up your taste buds. It’s very fresh and vibrant!
In addition, you can serve them over a soft cheese such as goat, brie, or fresh mozzarella with toasted baguettes slices It makes a quick, easy, and delicious appetizer.
Finally, serves your Blisterd Grape Tomatoes over angel hair pasta for a more traditional method. It makes a hearty meatless meal.
Blistered Grape Tomatoes are a tasty, healthy, and colorful side dish recipe that takes just minutes to make!
- 1 pound cherry or grape tomatoes washed and dried
- 1/2 cup red onion diced
- 1/2 cup balsamic vinegar
- 1/2 teaspoon confectioners' sugar
- 1 tablespoon sea salt
- olive oil about 1/2 tablespoon
- basil sliced thin
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Heat a large skillet over medium-high heat until just before smoking.
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Add the tomatoes to the dry pan and cook, turning every 1 minute until charred on all sides yet still holding their shape. Cook time wil total 3 to 4 minutes.
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Add the onions and pour in the balsamic vinegar.
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Stir in the sugar and stir until it is dissolved.
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Cook, stirring often until the onions soften and the vinegar thickens about 3 to 5 minutes.
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Pour into a serving bowl.
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Season with sea salt, drizzle olive oil, and sprinkle basil and green onions over the top.
Substitute cilantro for the basil to turn this dish into a Mexican inspired side.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Ben Myhre says
Join a CSA or something like that if you really want to think about the vegetables first. One thing I really like about ours is that I make it a challenge to use everything I can. Swiss Chard (not my favorite) comes, I try to find a way that I can like it. In fact, I would say that in the summer time, my CSA guides a majority of our meals.
BTW, This looks simple, beautiful, and tasty. YUM!