Culinarily Yours: Blistering Heat

What do you do with a 2-pound  box of mixed cherry and grape tomatoes? Well, you can eat them raw, or garnish (several) salads with them ...or you can cook them in butter!

Just like bacon, everything tastes better with butter. So, we’re gonna pop these little puppies in a pan and give them some royal treatment. Chef Husband demonstrated one batch, start to finish, and then it was my turn to make two more batches (because we had three boxes of tomatoes).

Mis en Place!

Hot pan. Generous amount of butter. Handful of fresh basil roughly chopped (which means we’re not worried about precise sizing in our knife cuts). Seasoning, which includes salt, white pepper, granulated garlic, granulated sugar.

We still had the heat cranked up from Chef Husband’s first batch, so this pan was already hot and ready to go. Into the pan went about half of a stick of butter, which was melted and bubbling quickly (I could smell the nutty flavor, but had to be careful not to start browning the butter). Into the pan went the fresh tomatoes and basil, followed by a few saute' flips, to get them all coated in the butter. After a light seasoning of salt/pepper/garlic, the lid was on. Every minute or so, I gave them a quick saute' to toss.

About 2 minutes out, before they finished (which was about 8 minutes total in the pan), they were dusted with some more salt/pepper/garlic and about a tablespoon of sugar. I could see the skins blistering which would tell me they were nearing done. Right at the end, I drizzled some red wine vinegar over the top, and they were ready to serve.

We served them over the top of pasta, but first we just ate them like candy, all by themselves.

Until next time...
Culinarily Yours,
Mrs. Chef (Christa)

Christa DeMercurio
Instead of a New Year’s resolution, Christa DeMercurio asked her chef husband to be her tutor/mentor/sage (not the herb) for the 2018 year, teaching her his tips, tricks and wisdom in the culinary department. She figured that after over a decade together, their bakers dozen year should be a fun journey of cooking. Her husband, Cal DeMercurio, has been in the food service business since, well, forever (40-ish years). When it comes to the restaurant life, she's been more comfortable in the Back Office and sometimes Front of the House, but never really ventured into the professional kitchen. She's obtained a few skills by observing her husband over the years and then experimenting here and there at home. Now she's ready to take her apprenticeship to the next level. You can read her blog, Culinarily Yours, here.
Comment Policy: We welcome your comments, with some caveats: Please keep your comments positive and civilized. If your comment is critical, please make it constructive. If your comment is rude, we will delete it. If you are constantly negative or a general pest, troll, or hater, we will ban you from the site forever. The definition of terms is left solely up to us. Comments are disabled on articles older than 90 days. Thank you. Carry on.

5 Responses

  1. Beverly Stafford says:

    Oh yum! Thanks. (But so much for keeping vegetables lo-cal! [Or maybe that should be Chef Cal])

  2. s. keller says:

    So simple!
    Thanks

  3. AJ AJ says:

    YUM!!!! . . .What time did you say you’d be serving these at your house . . . ???

  4. Joanne Lobeski Snyder says:

    Wow! That sounds delicious. Would olive oil work instead of butter? Great article.

  5. Karen C says:

    I also love to roast my cherry toms (and any tomato actually) with a head of garlic. Cut a little off the top and drizzle the whole pan with a little evoo. (extra virgin olive oil) Toss on salt and pepper at the finish. For this application I bake until things begin to char and the juices are almost evaporated. Then I let the garlic cool, squeeze out the roasted cloves, toss them and the tomatoes into the food processor and VIOLA…you have the best tomato sauce ever. Makes great pizza sauce, or a base for marinara or any tomato based pasta sauce you want to make. This freezes beautifully too and I almost always have at least 12 cups in my freezer all year long.

You must be a subscriber to comment. Click here to subscribe!