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."


Skillet-Charred Cherry Tomatoes with Basil
Cedric Angeles

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Servings: 10
Prep Time: 15 mins
Total Time: 15 mins

 
savings in
 
Ingredients
  • 1 tablespoon
    extra-virgin olive oil
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  • 2 1/2 pints
    cherry tomatoes
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  • 24 
    squash blossoms, optional
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  • 1/4 cup
    small basil leaves or chopped basil
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  •  
    Salt and freshly ground pepper
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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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