Blistered cherry tomatoes from Food52: A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead (page 76) by Amanda Hesser and Merrill Stubbs

  • cherry tomatoes
  • garlic

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Thai steak salad; Crab and avocado salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • brandi_elvop8 on January 12, 2026

    I love this recipe. Every summer when I’m sick of the glut of cherry tomatoes, I make this on repeat and freeze it in knock off souper cubes for the winter.

  • averythingcooks on April 10, 2024

    This is a simple & easily scaled method to produce the amount of blistered tomatoes you want. This time I made just enough to make the pasta dish from the same chapter and they also give lots of other ideas on how to use them. I am positive this will be made often (destined for the freezer in sensible/useful portions) when the cherry & grape tomatoes start pouring out of the garden.

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