I made this, to bring to a pot luck. It was delicious, with garlic sourdough bread! Here's Rachel Ray's original recipe.
Ingredients
3 tablespoons extra-virgin olive oil
3 to 4 cloves garlic, chopped
2 pints cherry tomatoes (I used yellow and red ones. So pretty!)
1 teaspoon crushed red pepper flakes
Salt
A handful flat-leaf parsley, chopped
A few basil leaves, torn
1 loaf Italian bread, sliced
Directions
Heat about 2 tablespoons extra-virgin olive oil in a medium skillet over medium heat. Stir in the garlic, saute for 2 minutes, then add the tomatoes and hot pepper flakes. Season with salt, to taste, and toss to coat in the oil. Cover the pan, raise heat a bit and cook until the tomatoes burst, about for 10 to 12 minutes. Remove the lid, squish any whole tomatoes with a wooden spoon and let the tomatoes thicken, about 1 minute. Stir in the parsley, adjust the seasoning and remove from the heat.
Heat the broiler and char the bread on both sides. Arrange the bread on a platter and top with the hot tomatoes. Garnish with torn basil leaves and drizzle with the remaining 1 tablespoon of extra-virgin olive oil before serving.
Ingredients
3 tablespoons extra-virgin olive oil
3 to 4 cloves garlic, chopped
2 pints cherry tomatoes (I used yellow and red ones. So pretty!)
1 teaspoon crushed red pepper flakes
Salt
A handful flat-leaf parsley, chopped
A few basil leaves, torn
1 loaf Italian bread, sliced
Directions
Heat about 2 tablespoons extra-virgin olive oil in a medium skillet over medium heat. Stir in the garlic, saute for 2 minutes, then add the tomatoes and hot pepper flakes. Season with salt, to taste, and toss to coat in the oil. Cover the pan, raise heat a bit and cook until the tomatoes burst, about for 10 to 12 minutes. Remove the lid, squish any whole tomatoes with a wooden spoon and let the tomatoes thicken, about 1 minute. Stir in the parsley, adjust the seasoning and remove from the heat.
Heat the broiler and char the bread on both sides. Arrange the bread on a platter and top with the hot tomatoes. Garnish with torn basil leaves and drizzle with the remaining 1 tablespoon of extra-virgin olive oil before serving.
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