Recipe information
Yield
serves 4 to 6
Ingredients
3 tablespoons EVOO (extra-virgin olive oil)
3 to 4 garlic cloves, chopped
2 pints cherry tomatoes
Salt
1 teaspoon crushed red pepper flakes
A handful of fresh flat-leaf parsley leaves, chopped
Loaf of semolina bread, sliced
A few leaves of basil, torn
Preparation
Step 1
Heat about 2 tablespoons of the EVOO in a medium skillet over medium heat. Add the garlic, toss for 2 minutes, then add the tomatoes and season with salt and the red pepper flakes. Toss to coat the tomatoes in EVOO, cover the pan, raise the heat a bit, and cook for 10 to 12 minutes until the tomatoes burst. Meanwhile, preheat the broiler. Remove the lid, squish any late poppers with a wooden spoon, and cook the tomatoes for another minute to thicken. Stir in the parsley and adjust the seasoning, then remove from the heat.
Step 2
Under the broiler, char the bread on both sides. Arrange the bread on a platter and top with the hot tomatoes, garnish with torn basil, drizzle with the remaining tablespoon of EVOO, and serve.
