Rating: 4 stars
3685 Ratings
  • 5 star values: 0
  • 4 star values: 3685
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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 

201003-ip-tom-colicchio.jpg
Tom Colicchio
August 2013

Gallery

Credit: © Michael Turek

Recipe Summary

total:
30 mins
Yield:
8 to 10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Suggested Pairing

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

Advertisement