Welcome to the first edition of my new weekly ‘How to’ series; how to burst cherry tomatoes!
So here’s the low down – cooking doesn’t have to be difficult, and there are so many fun and easy things you can do to add flavor to a dish, or even to just save time. Most of the time these techniques are so much easier than they sound, and it’s really important to me that you guys don’t feel overwhelmed by not only my recipes, but by cooking in general.
Every Tuesday I will be bringing you a helpful ‘how to’ tip, trick or technique. When I say ‘toasted walnuts’ I don’t want you to think ‘oh wow, how do I do that without burning them?!’. When I write ‘roasted artichokes’ in a recipe I want your reaction to be ‘yes, I love roasted artichokes!’
For our first edition of How To Tuesday, I’m going to talk to you about how to burst cherry tomatoes (or grape tomatoes will work great, too!)
Why does someone want to burst cherry tomatoes?
When you burst cherry tomatoes you’re using the natural juice of the tomato as flavor in the dish. The first time that I did this in a dish I was shocked at how much extra flavor the tomatoes provided – enough that I didn’t even need sauce for the pasta dish I was making!
As someone who is a complete condiment hoarder and over user of sauces, I was so pleased with how much flavor burst cherry tomatoes added to the dish.
Bursting cherry tomatoes is such a great way to add natural and healthy flavor to a dish without adding calories, carbs, fat and sugars from processed sauces.
How do I burst cherry tomatoes?
It’s easy! With minimal set up you can simply pop these in the oven to roast and you’re done. In the attached recipe I added olive oil with a bit of salt and pepper, but feel free to doctor these up with more herbs or spices, or to leave them plain.
I hope you enjoyed this first edition of ‘How To Tuesday’! Please let me know if there is anything you’d like to see or if you have any questions – your feedback is important to me!
Are there any particular cooking tips, tricks or techniques you’d like see on here?
Serves 1/4 of tomatoes
5 minPrep Time
25 minCook Time
30 minTotal Time
- 2 pints of cherry tomatoes
- 1 tbsp. olive oil
- 1 tbsp. fresh cracked pepper
- 1 tbsp. kosher salt
- Preheat your oven to 450 degrees.
- Line a baking sheet with parchment paper.
- In a bowl, toss the cherry tomatoes in olive oil, salt and pepper, then spread out on your baking sheet.
- Roast for 25 minutes or until tomatoes are blistered, tossing halfway through cooking.
- Carefully take them from your oven and add them to your dish, applying a small amount of pressure in order to 'burst' the tomato.