Chef Scott Conant featured this recipe at the Food & Wine Classic in Aspen, during a demo called Soul of Italian Cooking.
1/4 cup extra-virgin olive oil
2 tablespoons garlic, thinly sliced
2 quarts mixed cherry tomatoes, halved
Kosher salt and freshly ground pepper
1 tablespoon chopped fresh oregano
2 tablespoons fresh basil leaves, cut into chiffonade
Crushed red pepper flakes, to taste
How to Make It
In a large sauté pan, heat the oil over low heat. Add garlic and sauté for 30 seconds. The garlic should not take on any color. Add the cherry tomatoes to the skillet, and continue to sauté. Season with salt to taste. The tomatoes will release their juices; continue cooking until fairly dry.
Add oregano and basil and mix to incorporate. The sauce should be chunky, fresh looking, and not too thin. Season with salt, pepper, and red pepper flakes to taste. Serve immediately.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.