By Connor Forbes
I am constantly on the lookout for the last thing that will really tie the meal together. Sometimes that is a sauce. And sometimes that is a condiment of sorts. Or maybe even some fresh herbs to set the meal alight. But it is the question that plagues me every time I plate a meal for my family. What is going to be that last something, something. And boy oh boy do I have a good answer for you today. Blistered tomatoes. Tart, sweet, salty, full of umami. I mean these hit you every which way with flavor. I used it to finish off pork chops that I served with steamed artichoke and pasta. It, plus the juices from the pork, set the whole meal off. Let’s cook!
Ingredients
- 1-pint tomatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1 tbsp rosemary
To Make
Heat a medium or large saucepan on high for 2 minutes. Reduce heat to medium-high heat and add the oil. Heat oil for 30 seconds and add the tomatoes. Salt the tomatoes. Cook undisturbed for 2-3 minutes. Flip tomatoes or mix. And cook undisturbed for another 2-3 minutes. Reduce heat to medium, add rosemary, and cover. Cook for another 5 minutes. And EAT!
You can use this on a steak, or make bruschetta, or eat it straight up. It is fantastic beyond words. ENJOY!
