Blistered Tomatoes
Blistered tomatoes inspired by Argentine chef Francis Mallmann. These tomatoes have a complex flavor, and using a cast-iron skillet is essential 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.
