Blistered Tomatoes In The Snow Recipes

Steps:

• Heat a broiler to high. Place the tomatoes on a sheet pan and broil until the skin is charred and peeling, about 6 minutes. Flip and char the other sides until the tomatoes are soft and begin to release some of their moisture, about 5 minutes. If using cherry tomatoes, blister without turning until the tomatoes char, collapse and release their moisture, about 10 minutes.
• When the whole tomatoes are cool enough to handle, transfer them to a board and coarsely chop. (Skip this step if you used cherry tomatoes.) Transfer the tomatoes with their juices to a medium bowl. Add the shallot, sherry vinegar, red-pepper flakes, if using, and the salt and pepper. Stir in the olive oil. Taste and add more vinegar and salt if necessary.
• Use immediately or refrigerate in an airtight container for up to 2 days. Serve as a dressing over cooked leafy greens, green salads, grain salads, roasted or grilled vegetables, meat and fish.

Steps:

• Preheat oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Place cherry tomatoes on the prepared baking sheet.
• Distribute sage and thyme amongst tomatoes, reserving about 1 tablespoon of each for garnishing. Drizzle generously with olive oil. Sprinkle with salt and pepper. Roast for 30 minutes or until tomatoes blister.
• Remove tomatoes and place into a bowl, tossing all juices collected in the foil. Garnish with additional fresh thyme, sage and oregano. Season with salt and pepper to taste and serve.

Steps:

• Melt butter in a skillet over medium-high heat. Add the cherry tomatoes, basil, and sugar. Cook for about 30 seconds, then season to taste with salt and pepper. Continue cooking for a few seconds more until the tomatoes have just started to blister.