© Cedric Angeles
Active Time
N/A
Total Time
15 MIN
Yield
Serves : 10

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."    More Tomato Recipes  

How to Make It

Step 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.

Step 2    

Off the heat, stir in the basil. Season with salt and pepper and serve right away.

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