Reviewed: Jan. 10, 2012

LOVE this! I used ev olive oil instead of butter and threw in some sauteed onion. The tomatoes were literally done in 1 minute and so good! Thank you SunnyByrd!

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Reviewer:

6MOUTHS

Cooking Level: Intermediate

Reviewed: Sep. 17, 2011

Very good. Easy but different side dish.

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2 users found this review helpful

Reviewer:

TuckerO

Cooking Level: Intermediate

Reviewed: Sep. 11, 2011

This recipe was fantastic!! I actually cut the tomatoes in half and added about 2 tablespoons of lemon juice and garlic. With the tomatoes cut in half and the lemon juice added, it made a juice. They taste AMAZING...I think I will actually serve this over angel hair pasta for dinner. Thank you for the recipe!

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Reviewer:

Brittany

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Edgewood, Maryland, USA

Reviewed: Sep. 8, 2011

We liked these very much. I did add some chopped garlic and topped it all with fresh basil. Will serve this often.

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1 user found this review helpful

Reviewer:

TinaN

Reviewed: Sep. 6, 2011

These were great! This was a great way to use up a bunch of cherry tomatoes from the garden. I loved the slight sweetness from the sugar. I will make this many more times. Thanks for the great idea!

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2 users found this review helpful

Reviewer:

pink

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Moores Hill, Indiana, USA

Reviewed: Aug. 30, 2011

Perfect! :)

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4 users found this review helpful

Reviewer:

CookinBug

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Home Town: Ithaca, Michigan, USA

Reviewed: Aug. 30, 2011

I loved them! Sweet and tender, bursting with flavor! So easy to make My husband is not a fan though.

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Reviewer:

Amy Clark

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

Reviewed: Aug. 20, 2011

I loved this recipe! I have so many cherry tomatoes from the garden and was running out of ideas to use them. I eliminated the sugar and added minced garlic to the butter (also used just a little olive oil too). I used fresh basil from the garden instead of dried. My family really liked them!

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Reviewer:

eandbtaylor

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

Living In: Fillmore, Indiana, USA

Reviewed: Jul. 11, 2011

I thought these tasted okay. I have never had blistered tomatoes before. The only change I made was using about 1/2 the dry basil, as I find it kind of strong, and using kosher salt. I jumped when the first one split open as it made quite the spitting sound. The skins on my tomatoes seemed kind of tough. I don't think it was the recipe, but more likely because it has been kind of hot and hard on the garden. No one but me ate any and the next day they took on a sharp vinegary taste, for some reason, so some got tossed. Interesting recipe to try anyway.

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Reviewer:

Baker Bee

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: May 1, 2011

I used fresh basil, added a little olive oil and omitted the sugar. We loved this alongside our egg breakfast this morning for something a little different from the sliced tomatoes we generally have. Works well as sort of a garnish and plate filler too, adding color and interest, not to mention a nutrition bonus.

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11 users found this review helpful