Skillet-Charred Cherry Tomatoes with Basil
Recipe from
Food & Wine
Chris Cosentino remembers charring tomatoes when he was a line cook under chef Mark Miller at Red Sage in Washington, DC. "Mark always said, 'It needs fleck,'" Cosentino says, referring to the blackened bits on the skins. "The fire brings out the sweetness in the tomatoes."
Servings:
10
Prep Time:
15 mins
Total Time:
15 mins
Ingredients
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1 tablespoonextra-virgin olive oilsee savings
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2 1/2 pintscherry tomatoessee savings
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24squash blossoms, optionalsee savings
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1/4 cupsmall basil leaves or chopped basilsee savings
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Salt and freshly ground peppersee savings
Directions
1.
Heat a 12-inch cast-iron skillet over high heat until smoking, 5 minutes. Add the olive oil, tomatoes, and squash blossoms and cook until the tomatoes are lightly charred and about to burst, 3 minutes.
2.
Off the heat, stir in the basil. Season with salt and pepper and serve right away.
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