Pomodori scottato con Basilico or Seared Tomatoes with Basil
1 t. olive oil
2 C. sweet baby tomatoes, rinsed and dry
1/2 C. chopped basil
salt and pepper
Add olive oil to a cast iron skillet over high heat (hot! but not smoking). Carefully place tomatoes into skillet being careful not to splash the hot oil. Cook in hot skillet until lightly seared, turning occassionally. Remove prior to the tomatos bursting. Sprinkle with salt, pepper and chopped basil and serve while hot. Enjoy!