Skillet Blistered Tomatoes On The Vine
There is something magical about the way cast iron ( Smithey’s No. 12 Skillet is our favorite ) transforms simple ingredients. A cluster of ripe tomatoes, still attached to the vine, becomes sweet, jammy, and deeply flavorful as their skins blister and char. Finished with Lange Flaky Sea Salt, this dish is a reminder that great cooking often requires very little-just quality ingredients and thoughtful craftsmanship.
Ingredients
2 large cluster vine-ripened tomatoes
1–2 tablespoons extra virgin olive oil
2 cloves garlic, lightly crushed or chopped
A few sprigs fresh thyme or basil if desired
Freshly cracked black pepper
Method
Preheat your Smithey 12" skillet over medium-high heat until hot.
Add the olive oil, garlic, and herbs, allowing them to gently infuse the oil for about 30 seconds. Carefully place the tomatoes, still attached to the vine, into the skillet.
Allow the tomatoes to cook undisturbed for 2–3 minutes. As the skins begin to blister and char, rotate the vine occasionally, letting each side make contact with the hot cast iron. Continue cooking for another 3–5 minutes, until the tomatoes are softened, lightly caramelized, and beginning to release their sweet juices.
Remove from the heat and finish generously with Lange Flaky Sea Salt and freshly cracked black pepper.
Serve warm, directly from the skillet, with grilled sourdough, fresh burrata, roasted fish, or simply as they are.
A Simple Finishing Touch
The beauty of this dish lies in its simplicity. The Smithey skillet develops deep flavor through gentle blistering and caramelization, while a final sprinkle of Lange Flaky Sea Salt adds delicate crunch and enhances the tomatoes' natural sweetness. Simple ingredients, thoughtfully crafted, coming together exactly as they should.
Smithey No. 12 Skillet, Skillet Blistered Tomatoes Recipe finished with Lange Salt Co. Pure Flake Sea Salt
Smithey’s No. 12 Skillet, Lange Pure Flake Sea Salt
