Blistered Tomatoes in the Snow

  • prep time10 min
  • total time 15 min
  • serves 4
Daphne Brogdon
Daphne Brogdon Daphne Dishes

The "snow" in this recipe actually refers to French feta cheese. If you can't find French feta, you can substitute Greek feta. Just use a little less (about 3 ounces), because Greek has a stronger flavor.

13 Ratings
Directions for: Blistered Tomatoes in the Snow


3 Tbsp canola or vegetable oil

3 cups grape or pear tomatoes (preferably a mix of yellow and red), washed and dried

4 cloves garlic, sliced thin

4 oz French feta or 3 oz Greek feta, crumbled

1 tsp dried oregano

1 pinch cayenne

Salt and fresh ground pepper

2 Tbsp chicken broth


1. Heat the oil in a large skillet over medium-high heat. Just before it starts to smoke, add the tomatoes (they will pop and sputter). Cook until the tomatoes blister and their skins char, 3 to 4 minutes. Reduce the heat to medium-low, add the garlic, and cook for 1 minute. Turn off the heat and add the feta. Add the oregano and cayenne, and season with salt and pepper. Stir in the broth and serve.

See more: Dinner, Lunch

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