My kitchen counter has been happily dotted with an array of juicy, brilliantly-colored organic cherry tomatoes all season. Like most summers, I’ve incorporated these gems into many of my favorite dishes. Besides eating them right off the vine in my backyard, this is one of my favorite ways to simply showcase the season’s quintessential fruit in all its glory.
If you’re anything like me, the taste of these tomatoes will linger with you long enough to hold you over until next summer when they make their sweet debut once again.
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 2-3 cups cherry tomatoes
- sea salt and freshly cracked black pepper
- 1/2 tablespoon aged balsamic vinegar
- fresh herbs (thyme, parsley, basil, oregano work well but any combination will do)
Using your heaviest pan (cast iron is a great choice), place over high heat. Add olive oil and crushed garlic and swirl to coat pan.
Add tomatoes and let sit for 1-2 minutes. Toss tomatoes to evenly blister the skin. Let cook for another 1-2 minutes. Add sea salt, black pepper and vinegar and toss to coat.
Remove from pan and gently toss with fresh herbs. Serve immediately.