Pan-Seared Tomatoes on the Vine
When you can find cherry tomatoes on the vine at the farmers’ market, show off their pretty color and fresh summer flavor by preparing them simply, tossing them with olive oil and cooking them briefly over high heat to bring out their sweet flavor. Serve alongside your favorite grilled steak for an easy summer treat.
- 2 bunches cherry tomatoes on the vine
- 1 Tbs. olive oil
- Pinch of red pepper flakes
- Kosher salt
In a large bowl, combine the tomatoes, olive oil and red pepper flakes. Season to taste with salt and toss gently to coat.
Preheat a cast-iron fry pan over medium-high heat.
Transfer the tomatoes to the fry pan and cook, turning gently with tongs once or twice, until the tomatoes are lightly browned and the skin is just beginning to split, about 10 minutes.
Transfer the tomatoes to a platter. Serve warm or at room temperature. Serves 4.
Williams-Sonoma Test Kitchen