RadioBDC Logo
Entertainment | Phoenix Listen Live
THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
LET'S EAT

Sauteed cherry tomatoes with basil

(Wendy Maeda/Globe Staff)
By Sheryl Julian
Globe Staff / September 7, 2011

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size – +

Serves 4

Serve these intensely sweet fruits beside grilled fish or chicken or use the tomatoes as a sauce for pasta (in which case add a ladle of pasta cooking water near the end of cooking). Maras or Aleppo red pepper, both available at specialty markets, add pleasant warmth.

2 pints cherry tomatoes, stems removed
2 tablespoons olive oil
Salt and black pepper, to taste
Pinch of Maras, Aleppo, or other crushed red pepper, or to taste
Handful fresh basil, leaves chopped
1. Halve any large tomatoes. In a large skillet over medium-high heat, heat the oil. When it is hot, add the cherry tomatoes, salt, and black and red pepper. Cook, shaking the pan constantly, for 2 minutes or until the tomatoes begin to burst.

2. Turn down the heat and cook, shaking constantly, for 3 minutes or until the tomatoes begin to release their juices and they thicken. Sprinkle with basil.

© Copyright 2011 Globe Newspaper Company.