Tom Colicchio cooks these cherry tomatoes low
and slow, with garlic. The result: extravagantly
juicy tomatoes with amped-up flavor.
Servings: 8 to 10
Total Time: 30 minutes
1/3 cup extra-virgin olive oil
2 1/2 pounds mixed cherry tomatoes
2 large garlic cloves, minced
Freshly ground pepper
1 1/2 pounds small squid—cleaned,
bodies cut into 1/3-inch rings and
1 1/2 tablespoons white wine vinegar
1 cup lightly packed small basil
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.
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