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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

Chef Chris Cosentino
Chris Cosentino
August 2008

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Credit: © Cedric Angeles

Recipe Summary

total:
15 mins
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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