Master Recipe
Sautéed Cherry Tomatoes
serves four
NOTE: To speed
up the caramelization process and balance the acidity of the
tomatoes, we tossed the cherry tomatoes with a little sugar just
before cooking. If your cherry tomatoes are very sweet, you may
want to reduce or omit the sugar.
1 tablespoon extra-virgin olive oil
4 cups (2 pints) red cherry tomatoes, halved unless very small
2 teaspoons sugar
1 medium garlic clove, minced
2 tablespoons thinly sliced fresh basil leaves
Salt and ground black pepper
INSTRUCTIONS:
1. Heat oil in large skillet over medium-high heat until shimmering.
2. Mix tomatoes and sugar in medium bowl and add to hot oil. (Do not mix tomatoes ahead of time or you will draw off some juices.) Cook 1 minute, tossing frequently. Add garlic and mix, cooking another 30 seconds. Remove pan from heat, add basil, and season with salt and pepper to taste. Serve immediately.
VARIATIONS:
Sautéed Cherry Tomatoes with Curry and Mint
Follow Master Recipe, adding 11/2 teaspoons curry powder with garlic. Substitute thinly sliced mint leaves for basil. If you like, mix in 2 tablespoons plain yogurt just before serving.
Sautéed Cherry Tomatoes with Brown Butter and Herbs
Follow Master Recipe, replacing oil with equal amount of unsalted butter. When butter starts to brown and foam subsides, add tomatoes and sugar and cook as directed. Substitute equal amount of snipped chives or minced fresh dill or tarragon for basil.