Cherry tomatoes are another food I’ve actually been a fan of since way before going vegan. They were a staple in any salad I ever made; in fact, they were my preferred salad tomato– way more so than actual salad tomatoes, which ironically are now my favorite salad tomatoes. But I never really sought out variety in the tiny little orbs of juicy tomato goodness, and it wasn’t until after I was vegan that I became aware of all the beautiful variations cherry tomatoes had to offer. I used to be embarrassed to talk about how limited my food knowledge was pre-vegan, until I realized two things: 1) I wasn’t alone. There are plenty of people who don’t have a vast knowledge of these things, plenty of people who grew up eating like crap and living in a bubble when it came to fresh food awareness and knowledge. 2) I didn’t want to feel like a poser, pretending to know about all the varieties of fruits and veggies that exist out there, as if I was some great food God gifted with all the knowledge of plant-foods, never needing to learn and grow like everyone else. So why not be honest about everything I learn about along the way, hopefully inspiring others to grow their fresh, whole-foods knowledge as well? Wow, who knew cherry tomatoes could be so powerful?
What You’ll Need:
- 1 1/2 cups of rainbow cherry tomatoes
- Fresh parsley to garnish
- 2 teaspoons pink Himalayan sea salt
- 4 tablespoons olive oil
- Fire source such as a stove burner, torch, or other safe source that can provide a flame*
What to Do:
- Turn stove-top burner on medium to high heat.
- Poke a very small hole at one end of the tomato with a fork. This hole is for ventilation.
- Remove fork and puncture the tomato again with another tiny hole, this time leaving the fork inside to hold the tomato.
- Place tomato directly over flame, holding it in position for approximately 30 seconds to 1 minute.
- Rotate tomato around flame to char the other sides of the tomato. The skin will pop and peel due to the heat. It may also make some noise, but this is normal — make sure you have the vent hole in each tomato!
- Repeat this process with each tomato. This may feel a bit time consuming but it shouldn’t take longer than 15-20 minutes, depending on how many tomatoes you are charring. If you have a metal skewer stick, you can place multiple tomatoes on it at once to make the process quicker. Make sure you are using metal and not a wooden skewer, as the wood will burn.
- Transfer charred tomatoes to a serving dish. Add olive oil and gently mix into tomatoes.
- Sprinkle with sea salt and serve.
* I used a stove-top burner for this recipe. I believe most chefs use a torch to char food, so it may be easier to use that method. If you have a torch on hand, by all means use it! If you have another fire source that can achieve the same affect, use that!. I think a stove-top is the most economical way to make this recipe. It also feels like making tomato s’mores, so that’s always fun.
Date posted on Instagram: 9/3/2018