Equipment
Ingredients
Vegetables
- 500 g cherry tomatoes, whole
- 2 garlic, minced
- 15 g fresh basil leaves, torn
Pantry & Dressing
- 45 ml extra virgin olive oil
- 15 ml sherry vinegar
- flaky sea salt
- black pepper
Nutrition (per serving)
Method
Move the oven rack to the highest position (about 10-15cm from the element) and preheat the broiler to high.
On a rimmed baking sheet, toss the whole cherry tomatoes with 15ml of the olive oil and a pinch of salt. Ensure they are in a single layer.
Broil the tomatoes until the skins are blistered, blackened in spots, and some have begun to burst, approximately 5 to 8 minutes. Watch closely to prevent total incineration.
While tomatoes broil, whisk the remaining 30ml olive oil, sherry vinegar, minced garlic, and black pepper in a large heat-proof bowl.
Transfer the hot tomatoes and all accumulated juices from the baking sheet directly into the bowl with the dressing. The heat of the tomatoes will mellow the raw garlic.
Using a potato masher or fork, gently squash the tomatoes until they flatten and release more juice, creating a rustic sauce. Fold in the torn basil and serve immediately.
Chef's Notes
- Sherry vinegar is preferred over balsamic here as it provides acidity without overwhelming the sweetness of the tomatoes with too much sugar.
- Do not skip the bread; the 'pot liquor' created by the tomato water and olive oil is the best part of the dish.
- If using a cast iron skillet, you can serve the dish directly in the skillet for a rustic presentation, adding the dressing to the pan instead of a bowl.
- This technique works best with ripe, in-season tomatoes. If using winter supermarket tomatoes, add a pinch of sugar to the dressing.
Storage
Refrigerator: 3 days — Flavor improves after resting, but basil may discolor. Store in an airtight container.
Reheating: Serve at room temperature or gently warm in a pan over low heat.
