5-Minute Blistered Tomatoes and Capers
5-Minute Blistered Tomatoes and Capers
Rating: (1 rated)
Recipe Yield: Serves 2

1 tablespoon olive oil or canola-olive oil blend
1 pint grape or cherry tomatoes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
1 tablespoon honey
2 teaspoons drained small capers
1 teaspoon unsalted butter

Heat the oil in a cast iron skillet, wok, or heavy-duty sauté pan over high heat until it is shimmering and very hot.

Carefully add the tomatoes, season them with the salt and pepper, and cook undisturbed for 1 minute. Mix gently and cook for another minute. Mix and cook for 1 more minute, each time allowing the tomatoes to char or brown a bit and blister, but not break apart.

Remove the pan from the heat and add the honey, capers, and butter. Mix very gently until the butter melts and the tomatoes are coated. Serve immediately.

Recipe Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
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