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


  • 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

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