Blistered Tomatoes
Blistered tomatoes that are inspired by Argentine chef Francis Mallman. These tomatoes are complex in their flavor and you have to use a cast-iron skillet for success.
Blistered Tomatoes
Serves 4
1 tablespoon olive oil
½ teaspoon red pepper flakes
2 cups whole cherry tomatoes
salt and pepper to taste
Optional: fresh basil, minced
Directions
Place a cast-iron skillet large enough to hold all the tomatoes in a single layer over high heat. After the pan is quite hot, add the oil and red pepper flakes and heat until the oil shimmers.
Add the tomatoes and shake the pan once to coat them with the oil. They may flare up, but do not adjust heat. Resist all temptation to stir or touch. Keep the heat on high. Wait about 4 to 5 minutes until the bottom of the tomatoes are blackened, then shake the pan. Use a flat wooden spoon to turn if the tomatoes don’t just shake loose. Let the tomatoes get a nice char, about 3 to 4 minutes more. Place in a serving bowl, sprinkle with salt and pepper, and add minced fresh basil if you like.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
