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Squid with Burst Cherry Tomatoes
© Michael Turek

Squid with Burst Cherry Tomatoes

  • SERVINGS: 8 to 10
  • FAST

In summer, most people don't bother to cook tomatoes. But Tom Colicchio likes to see what flavors he can bring out. "I was just messing around with cherry tomatoes, and I decided to try cooking them low and slow, with garlic," he says. The result: extravagantly juicy tomatoes with amped-up flavor.

Slideshow: Squid Recipes

  1. 1/3 cup extra-virgin olive oil
  2. 2 1/2 pounds mixed cherry tomatoes
  3. 2 large garlic cloves, minced
  4. Kosher salt
  5. Freshly ground pepper
  6. 1 1/2 pounds small squid—cleaned, bodies cut into 1/3-inch rings and tentacles halved
  7. 1 1/2 tablespoons white wine vinegar
  8. 1 cup lightly packed small basil leaves
  1. In a large, deep skillet, heat the oil. Add the tomatoes, garlic and a pinch each of salt and pepper. Cook over moderate heat, stirring, until the tomatoes just start to blister, 4 minutes. Stir in the squid and cook over moderately low heat, stirring, until the squid turns opaque, 5 minutes. Stir in the vinegar and basil. Season with salt and pepper and serve.

Suggested Pairing

Rosés complement the fruitiness of tomatoes. Try one from Long Island or Provence.