Blistered Cherry Tomatoes

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revised60I served these recently with Eggs in Avocado, but they would be great with a grilled steak, tossed with pasta, in an omelet or simply served as a side. Cooking tomatoes in this manner intensifies the flavor — bringing out the natural sweetness of the fruit (Yes, a tomato is a fruit!). It doesn’t take long to make this dish. You cook the tomatoes just long enough for them to burst and release their juices. So good . . . I found myself wishing I had some crusty bread to spread them on.


BLISTERED CHERRY TOMATOES (Serves 4)

Ingredients

  • 2 teaspoons butter
  • 1 t. dried basil
  • 1 pint cherry tomatoes
  • 1/2 t. white sugar
  • salt and pepper to taste

Directions

  1. Melt butter in a skillet over medium-high heat. Add the cherry tomatoes, basil, and sugar.
  2. Cook for about 30 seconds, then season to taste with salt and pepper.
  3. Continue cooking for a few seconds more until the tomatoes have just started to blister.
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