Saltines with Basil Mayo and Burst Tomatoes

Name: Saltines with Basil Mayo and Burst Tomatoes
Prep time: 20 min
Total time: 20 min
Yield: 8 - 10 serving(s)
Ingredients: 2 tbsp. olive oil; 32 cherry tomatoes; 1 sprig oregano; 1/8 tsp. red pepper flakes; Kosher salt and freshly ground black pepper; 1 tsp. champagne vinegar (optional); 1 c. packed fresh basil, plus more for garnish; 1 small clove garlic; 1/2 c. mayonnaise; 1 tbsp. sour cream; 2 tsp. fresh lemon juice; 32 Saltine crackers

This summer snack is our new favorite use for cherry tomatoes!

By Charlyne MattoxPublished: May 8, 2023

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saltines with basil mayo and burst tomatoes

Becky Luigart-Stayner

Yields:

8 - 10 serving(s)

Prep Time:

20 mins

Total Time:

20 mins

Looking to set out some impressive summer snacks for a few guests? Fry some cherry tomatoes, blend up a cup of basil mayonnaise, and put together a cracker they won't be able to stop eating.

The carmelized flavor of burst cherry tomatoes is undeniably tasty when paired with a flavored mayo that's easy to put together in a blender. You can make it ahead, and then cook the tomatoes when guests arrive. You'll be serving wow-worthy hors d'oeuvres in minutes!

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Ingredients

2 Tbsp. olive oil
32 cherry tomatoes
1 sprig oregano
1/8 tsp. red pepper flakes
Kosher salt and freshly ground black pepper
1 tsp. champagne vinegar (optional)
1 cup packed fresh basil, plus more for garnish
1 small clove garlic
1/2 cup mayonnaise
1 Tbsp. sour cream
2 tsp. fresh lemon juice
32 Saltine crackers

Directions

1. Step 1Heat oil in a medium skillet over medium heat. Add tomatoes, oregano, and red pepper flakes. Season with salt and black pepper. Cook, stirring occasionally, just until tomatoes have burst, 4 to 5 minutes. Stir in vinegar, if desired. Cool to room temperature; discard oregano sprig.
2. Step 2Meanwhile, combine basil, garlic, mayonnaise, sour cream, and lemon juice in a blender. Blend, scraping down sides as necessary, until smooth. Season with salt and pepper.
3. Step 3Spread mayonnaise mixture on saltines, dividing evenly (about 3/4 teaspoon each). Top each with a burst tomato and garnish with basil. Serve immediately.