Sautéed Cherry Tomato and Fresh Mozzarella Topping
By America's Test KitchenPublished on March 29, 2011
Time
15 minutes
Yield
Serves 4
Ingredients
3 tablespoons extra-virgin olive oil 2 medium garlic cloves, peeled and sliced thinPinch red pepper flakes Pinch sugar 1 ½ pounds cherry tomatoes, halved6 ounces fresh mozzarella cheese, cut into ½-inch cubes (about 1 cup) (see note)2 tablespoons thinly sliced fresh basil leaves
Before You Begin
Don’t stir the cheese into the sautéed tomatoes or it will melt prematurely and turn rubbery.
Instructions
- Heat oil, garlic, pepper flakes, and sugar in 12-inch nonstick skillet over medium-high heat until fragrant and sizzling, about 1 minute. Stir in tomatoes and cook until they just begin to soften, about 1 minute. Season to taste with salt and pepper and remove from heat. Spoon tomato mixture with any accumulated juices over polenta, top with mozzarella, and sprinkle with basil before serving.
Time
15 minutesYield
Serves 4Ingredients
3 tablespoons extra-virgin olive oil
2 medium garlic cloves, peeled and sliced thin
Pinch red pepper flakes
Pinch sugar
1 ½ pounds cherry tomatoes, halved
6 ounces fresh mozzarella cheese, cut into ½-inch cubes (about 1 cup) (see note)
2 tablespoons thinly sliced fresh basil leaves
Ingredients
3 tablespoons extra-virgin olive oil
2 medium garlic cloves, peeled and sliced thin
Pinch red pepper flakes
Pinch sugar
1 ½ pounds cherry tomatoes, halved
6 ounces fresh mozzarella cheese, cut into ½-inch cubes (about 1 cup) (see note)
2 tablespoons thinly sliced fresh basil leaves
Ingredients
3 tablespoons extra-virgin olive oil
2 medium garlic cloves, peeled and sliced thin
Pinch red pepper flakes
Pinch sugar
1 ½ pounds cherry tomatoes, halved
6 ounces fresh mozzarella cheese, cut into ½-inch cubes (about 1 cup) (see note)
2 tablespoons thinly sliced fresh basil leaves
Why This Recipe Works
A hearty topping can turn a base of polenta or semolina gnocchi into a substantial vegetarian meal. This combination of familiar flavors—tomatoes, mozzarella, and basil—is also quick-cooking.
Before You Begin
Don’t stir the cheese into the sautéed tomatoes or it will melt prematurely and turn rubbery.
Instructions
- Heat oil, garlic, pepper flakes, and sugar in 12-inch nonstick skillet over medium-high heat until fragrant and sizzling, about 1 minute. Stir in tomatoes and cook until they just begin to soften, about 1 minute. Season to taste with salt and pepper and remove from heat. Spoon tomato mixture with any accumulated juices over polenta, top with mozzarella, and sprinkle with basil before serving.
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