These aren’t a quick side dish so much as a way to upgrade whatever you’re already making. A pot of beans, a bowl of farro, roasted vegetables — everything gets better with a spoonful of warm, softened tomatoes and a drizzle of their olive oil.
They’re simple and mellow, not loud or heavily seasoned. That’s the beauty of them. My son loves these, which always tells me I’m on the right track; kids gravitate toward clean, honest flavors.
And they’re especially good with broccoli rabe. The sweetness of the tomatoes plays beautifully against the bitter greens — that kind of balance you can taste immediately.
This is just tomatoes, olive oil, gentle heat, and a little patience.
Ingredients
1 pint organic grape or cherry tomatoes
Extra virgin olive oil (enough to coat the bottom of an 8-inch skillet)
Sea salt, to taste
Instructions
Add the tomatoes to an 8-inch skillet in a single layer.
Pour in enough olive oil to just cover the bottom of the pan.
Gently roll the tomatoes with your hand or a spoon so they’re lightly coated in the oil.
Cook over a low flame for 10–13 minutes, until the tomatoes soften and begin to collapse. The oil should gently simmer, not sizzle or fry.
About halfway through, gently turn each tomato using a small rubber spatula. They’re delicate, so avoid shaking the pan.
Once the tomatoes are softened, remove from heat and season with salt.
Save the oil. It’s tomato-infused and perfect for dipping bread, finishing beans or farro, or whisking into a quick salad dressing.
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