Ingredients:

• 10 ounce package of baby yellow tomatoes
• 10 ounce package of red grape tomatoes
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• sea salt and fresh ground black pepper to taste

Prep:

1. Pierce each tomato with a paring knife.  This step prevents the tomatoes from exploding in the hot pan.
2. Place tomatoes in a bowl.  Add 1 tablespoon of olive oil, garlic powder, onion powder, salt and pepper.  Toss to combine.

Cook:

1. Put the remaining 2 tablespoons of olive oil in a large skilled.  Turn the to stove to medium high and heat the oil.  The oil should be very hot but do not let it smoke or burn.
2. Add the bowl full of prepped tomatoes.  Cover with a lid to avoid splatter.  Cook for 5 minutes.  Remove lid and toss tomatoes gently.  Replace lid.  Turn off the stove and let sit for 5 minutes.

Recipe Note:  Blistered tomatoes make a colorful addition to salads, appetizers and main dishes.  I used them  with my Stuffed Dover Sole.  I also used them with Tandoori Shrimp that I took to a potluck party over the weekend.