• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to footer
The Runaway Spoon

The Runaway Spoon

Creative recipes with a Southern slant

  • Home
  • The Runaway Spoon Store
  • Contact Us

Blistered Tomato Sauce

July 10, 2013 by The Runaway Spoon 2 Comments

Blistered Tomato Sauce

Quick, simple and delicious. What more could you want in a summer meal?  The trick here is that blistering the tomatoes gives them a rich, almost slow-roasted taste.  I love this with the Italianate taste of oregano, but basil or thyme work wonderfully well too.  I generally serve this over pasta, but it makes a great topping for bruschetta or a pizza.

Blistered Tomato Sauce

1 pound cherry tomatoes

1 clove garlic, finely minced

2 Tablespoons extra virgin olive oil

1 Tablespoons chopped fresh oregano

1 teaspoon granulated sugar

salt and pepper to taste

Heat a large skillet over high heat until it is blisteringly hot. Flick a drop of water on it and it should dance and bounce around.  Tumble the tomatoes into the pan, reduce the heat to medium and cover the skillet.  Cook the tomatoes for 4 – 5 minutes, shaking the covered pan several times.

Remove the lid from the skillet and pour in the olive oil. The tomatoes will be slightly blackened and charred. Sprinkle over the garlic, oregano and sugar and stir. Simmer the sauce for 5 minutes or so, crushing the tomatoes with a spatula or the back of the spoon until you have a nice, chunky sauce.  Season with salt and freshly ground pepper to taste.

Serves 2

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Related

Filed Under: Farmers Market, Sides, Snacks And Starters, Vegetables Tagged With: cherry tomatoes, farmers market, garlic, tomatoes

Reader Interactions

Comments

  1. Lori @ Foxes Love Lemons says

    July 11, 2013 at 8:56 am

    What shape of pasta is that? It’s so cool!!

  2. The Runaway Spoon says

    July 11, 2013 at 11:35 am

    It’s called fusilli col buco!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

More from The Runaway Spoon

  • Fruit and Vegetables
  • Vegetables
  • Fruit
  • Farmers Market
  • Snacks And Starters
  • Southern Specialties
  • Breakfast And Brunch
  • Sweets
  • Meat Poultry Seafood
  • Holiday Cooking

More to See

Homity Pie (Potato, Leek and Cheddar Pie)

January 29, 2023 By TheRunawaySpoon

Slow Cooker Cacio e Pepe Dinner Rolls

January 22, 2023 By TheRunawaySpoon

Footer

I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Search

Follow Us

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Menu

  • Home
  • The Runaway Spoon Store
  • Contact Us

Copyright © 2023 The Runaway Spoon