Charring tomatoes gives a flavour boost and adds a slight smokiness to the tomatoes without having them collapse. They can be made on the stovetop or in the oven.
Simple to do, charred tomatoes are a great addition to salads, hot roasted vegetable salads, soups and on their own as a side dish.
Charring Tomatoes for Beautiful Salads
Grab one or two punnets of cherry tomatoes. Heat a pan on the stovetop (I use an Indian wok) until very hot and drizzle in some olive oil. Shake the pan to distribute the olive oil. Add the tomatoes and cook for 3 – 4 minutes, shaking the pan occasionally, until the tomatoes are slightly charred on several sides.
To make them in the oven, heat the oven to around 180C. Place the tomatoes in a wide ovenproof dish, in a single layer. Drizzle the smallest amount of olive oil over the tomatoes and shake the pan to distribute the oil and tomatoes. Place in the oven, and shake the pan every 10 – 15 mins, to avoid sticking, until the tomatoes are charred and a little caramelised.
Salt them while they are in the pan, then remove from the pan and use them hot or at room temperature.