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.
1/3 cup extra-virgin olive oil
2 1/2 pounds mixed cherry tomatoes
2 large garlic cloves, minced
Freshly ground pepper
1 1/2 pounds small squid—cleaned, bodies cut into 1/3-inch rings and tentacles halved
1 1/2 tablespoons white wine vinegar
1 cup lightly packed small basil leaves
How to Make It
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.
Rosés complement the fruitiness of tomatoes. Try one from Long Island or Provence.
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