Sauteed Cherry Tomato and Basil Topping
By America's Test KitchenPublished on February 7, 2008
Time
20 minutes
Yield
Serves 8 to 10
Ingredients
3 tablespoons olive oil 1 medium onion, minced1 tablespoon minced fresh thyme leaves, or 1 teaspoon dried½ teaspoon table salt 6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)2 pints cherry tomatoes (about 1 ½ pounds), quartered¼ cup minced fresh basil leaves
Before You Begin
Fresh minced tarragon makes a nice substitute for the basil.
Instructions
- Heat the oil in a 12-inch nonstick skillet over high heat until shimmering but not smoking. Add the onion, thyme, and 1/2 teaspoon salt, and cook until softened and lightly browned, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the cherry tomatoes and cook until heated through, about 1 minute. Remove from the heat and season with salt and pepper to taste. Gently spoon the tomatoes evenly over the Parmesan-topped polenta in step 3 of the master recipe. Store and reheat the polenta as directed in steps 4 and sprinkle with the basil before serving.
Time
20 minutesYield
Serves 8 to 10Ingredients
3 tablespoons olive oil
1 medium onion, minced
1 tablespoon minced fresh thyme leaves, or 1 teaspoon dried
½ teaspoon table salt
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
2 pints cherry tomatoes (about 1 ½ pounds), quartered
¼ cup minced fresh basil leaves
Ingredients
3 tablespoons olive oil
1 medium onion, minced
1 tablespoon minced fresh thyme leaves, or 1 teaspoon dried
½ teaspoon table salt
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
2 pints cherry tomatoes (about 1 ½ pounds), quartered
¼ cup minced fresh basil leaves
Ingredients
3 tablespoons olive oil
1 medium onion, minced
1 tablespoon minced fresh thyme leaves, or 1 teaspoon dried
½ teaspoon table salt
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
2 pints cherry tomatoes (about 1 ½ pounds), quartered
¼ cup minced fresh basil leaves
Before You Begin
Fresh minced tarragon makes a nice substitute for the basil.
Instructions
- Heat the oil in a 12-inch nonstick skillet over high heat until shimmering but not smoking. Add the onion, thyme, and 1/2 teaspoon salt, and cook until softened and lightly browned, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the cherry tomatoes and cook until heated through, about 1 minute. Remove from the heat and season with salt and pepper to taste. Gently spoon the tomatoes evenly over the Parmesan-topped polenta in step 3 of the master recipe. Store and reheat the polenta as directed in steps 4 and sprinkle with the basil before serving.
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