How to Make Blackened Tomatoes - And Why You Should (They're Delicious!)
Blackened tomatoes are great; they taste great and they’re super easy to make - I mean how can you screw something up that’s supposed to get burnt black?!
I’ve been recently turned onto the idea of blackening foods from the cookbook, ‘7 Fires, the Argentinean Grill’ which champions the concept of maximizing flavors in vegetables through the extreme caramelization of the sugars within. It feels a bit funny the first time you intentionally carbonize you dinner, but when you taste the results, you’ll understand exactly why you did so.
How to Blacken Tomatoes
- Heat a cast iron pan over medium high heat – let it preheat well – you can do this in any kind of fry pan, really, but you get a much better result when using something that is very heavy, like cast iron. If using another type of fry pan – select your heaviest model!
- Cut as many tomatoes as you’d like to use into slices that are about 1 to 1-1/2 inches in thickness.
- On one side of each tomato slice, make a small X incision, about halfway through the tomato slice. Drizzle a scant bit of extra virgin olive oil over the tomatoes slices (cut side) and rub it in to get the oil down into the cuts you made. Sprinkle each slice with a little salt.
- Place the tomatoes cut side down in your preheated cast iron skillet and let them cook for a bit – without playing with them! This is the hard part, as our natural inclination is to poke and prod and check and disturb – but these tomatoes blacken better if you just keep your hands to yourself and let the tomato slice stay in contact with the hot iron.
- After about 4 minutes, take a peek and look for a mostly blackened slice with a little red showing through - if that’s where you’re at, flip the slices over for another minute or so and then transfer to a serving platter.
- What to Do with Blackened Tomatoes?
- These tomatoes are fantastic and you can use blackened tomatoes in just about any way you’d use fresh tomatoes.
Experiment with using blackened tomato slices in:
- Tomato salad
- On pizza
- In pasta sauces
- With basil, and an olive oil based vinaigrette
- With a black bean salad
- To make a tomato tart
- Served as a vegetable alongside grilled beef or pork
- In a thousands other ways – limited only by your imagination!
An interesting cookbook - worth a look!
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