Originally Posted by
gaobest
how do you normally get your cherry tomatoes to burst? I can only do it when sautéing in olive oil and maybe a little tapping. You taught me the purple rice trick and I look forward to this new tip.
I usually just put them in a sauce pan and heat them over medium heat (strong simmer) with a lid on until they break down. Has worked for me in the past, but may work better for some types of tomatoes.