Blistered Cherry Tomatoes

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Using whole blistered cherry tomatoes, instead of a pureed tomato sauce, creates a sauce that (literally) bursts with flavor. Cherry tomatoes will retain their color when cooked whole, use different colors for a truly beautiful presentation.



  • Olive oil

  • 2 pt assorted cherry tomatoes

  • 1 white onion, diced

  • 3 cloves garlic, chopped

  • 4 sprigs thyme, lightly chopped 

  • Salt

  • Freshly cracked pepper

  • Zest and juice of 1 lemon

  • Basil, for garnish



  1. Heat a heavy-bottomed pan over high-heat; the pan should be hot before adding olive oil. (Remember: Hot pan, cold oil before adding vegetables.)

  2. Add olive oil, onion and garlic. Sauté until fragrant, about 2 minutes. Add lightly chopped thyme into mixture until even MORE fragrant (trust your nose!).

  3. Keep pan on high-heat and add cherry tomatoes. Stir tomatoes into mixture until blistered, about two minutes. Once blistered, squeeze lemon juice into pan and season with salt and pepper. Stir once more and transfer the blistered tomatoes and accompaniments onto noodles of your choice.

  4. Garnish with torn basil leaves and lemon zest.