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Pan-Roasted Little Tomatoes with Basil Ribbons<\/p>\nPan-Roasted Little Tomatoes with Basil Ribbons<\/p>\n
<\/p>\n
1 lb. grape or cherry tomatoes<\/p>\n
1 garlic clove<\/p>\n
Small handful basil leaves<\/p>\n
1 T. butter<\/p>\n
1 T. olive oil<\/p>\n
Salt and pepper<\/p>\n
<\/p>\n
Assemble, prepare, and measure ingredients. Halve tomatoes. Mince garlic. Stack basil leaves and slice into thin ribbons. \u00c2\u00a0In a heavy-bottomed saut\u00c3\u00a9 pan over medium heat, melt butter with olive oil for about 2 minutes, or until a foam forms. Add tomatoes and garlic and season with salt and pepper. Stir for about 30 seconds, then turn down heat to low and cook, uncovered, for 15-20 minutes, or until tomatoes have given off most of their liquid and caramelized slightly. Transfer warm tomatoes to a serving bowl, scatter basil ribbons over top, and serve immediately with a generous spoonful of pan juices.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pan-Roasted Little Tomatoes with Basil Ribbons 1 lb. grape or cherry tomatoes 1 garlic clove Small handful basil leaves 1 T. butter 1 T. olive oil Salt and pepper Assemble, prepare, and measure ingredients. Halve tomatoes. Mince garlic. Stack basil leaves and slice into thin ribbons. \u00c2\u00a0In a heavy-bottomed saut\u00c3\u00a9 pan over medium heat, melt butter with olive oil for about 2 minutes, or until a foam forms. Add tomatoes and garlic and season with salt and pepper….<\/p>\n