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." More Tomato Recipes

Skillet-Charred Cherry Tomoatoes with Basil
Photo: © Cedric Angeles
Total Time:
15 mins


  • 1 tablespoon extra-virgin olive oil

  • 2 ½ pints cherry tomatoes

  • 24 squash blossoms (optional)

  • ¼ cup small basil leaves or chopped basil

  • Salt and freshly ground pepper


  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.

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