Skillet-Charred Cherry Tomatoes with Basil

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."

Slideshow: More Tomato Recipes

  • Total Time:
  • Servings: 10

Related Video

More Videos
Ludo Lefebvre’s Ultimate Ratatouille

Ingredients

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

How to make this recipe

  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.

Contributed By Photo © Cedric Angeles Published August 2008





455677 recipes/skillet-charred-cherry-tomatoes-basil 2013-12-06T23:49:01+00:00 Chris Cosentino summer|barbecue-cookout|fathers-day|salads|side-dishes|10|fast|healthy|vegetarian august-2008,Chris Cosentino,Mark Miller,Red Sage,cherry tomatoes,tomato salad recipes,skillet-charred-cherry-tomatoes-basil 455677
Close
Advertisement
Advertisement
Advertisement
Advertisement