Recipes Squid with Burst Cherry Tomatoes 4.0 (3,684) 1 Review 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. By Tom Colicchio Tom Colicchio Instagram Tom Colicchio is the chef and owner of Crafted Hospitality and the head judge and executive producer of the Emmy-winning Bravo hit series, Top Chef. He hosts the iHeart Radio podcast, Citizen Chef. Food & Wine's Editorial Guidelines Updated on April 25, 2017 Print Rate It Share Share Tweet Pin Email In summer, many 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. Photo: © Michael Turek Total Time: 30 mins Yield: 8 to 10 Ingredients 1/3 cup extra-virgin olive oil 2 1/2 pounds mixed cherry tomatoes 2 large garlic cloves, minced Kosher salt 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 Directions 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. Suggested Pairing Rosés complement the fruitiness of tomatoes. Try one from Long Island or Provence. Rate it Print