Chicken with Skillet-Charred Cherry Tomatoes with Basil

I saw a recipe for Skillet-Charred Cherry Tomatoes with Basil. It was the simplest recipe ever, but boy I new it would be good! Since we had some Cherry Tomatoes, I was in luck. I reheated the Chicken and topped with the sautéed tomatoes. Perfect, evn though we didn't have any Basil in the house.

Skillet-Charred Cherry Tomatoes with Basil

Food and Wine

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." 

Ingredients

1           tablespoon extra-virgin olive oil

2-1/2    pints cherry tomatoes

24         squash blossoms (optional)

¼          cup small basil leaves or chopped basil

Salt and freshly ground pepper

How To Make It

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.

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2. Off the heat, stir in the basil. Season with salt and pepper and serve right away.