Here at Greatist, we believe in taking a day off. Instead of our regular programming Saturdays, our writers get a chance to write about living the greatist lifestyle and, basically, whatever they want. This is one of those awesome articles. Enjoy!
I hate hot weather. In fact, there are few things I dread more than walking around a stuffy city in 100 degree heat. But when I’m suffering through the hot hot heat of summer in any number of cities (Washington, D.C. and New York are tied for the Worst Summer Weather Ever in my book right now), when I take a trip to the local farmer’s market and find baskets and baskets of perfectly plump little red and yellow (and the occasional purple) cherry tomatoes, all the annoyances seem to melt away. I remember what delicious little morsels the disgustingly hot heat can create. And while I wish (oh how I wish!) that these tomatoes would be just as delicious if the weather, say, hovered around 70 degrees 365 days per year, I’ve finally come to terms with the fact that if I ever want to enjoy the perfect plump tomato, I’m going to have to deal with the heat and humidity.
Now, if I could have my way, I would sit around and eat cherry tomatoes right out of the basket. But, when sharing a kitchen with my family, I guess sometimes its nice to share the love a little. Here’s my favorite cherry tomato ragout for summertime dining. It’s perfect with some olive oil roasted spaghetti squash, or even atop some freshly grilled bread. Enjoy!
Recipe: Cherry Tomato Ragout
What You'll Need:
3 pints cherry tomatoes, any and all varieties encouraged, sliced in half (or quarters if they’re big)
3 sprigs of whatever fresh herbs you want—thyme and oregano work well
½ cup sliced basil
1 shallot, minced
2 garlic cloves, crushed
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
Salt and pepper
What to Do:
- Get a pan really hot.
- Heat olive oil for a few seconds.
- Add shallot and herbs (not basil) and cook for 2-3 minutes.
- Add garlic and tomatoes and stir around the pan for a minute.
- Season with salt and pepper.
- Cook for 10-15 minutes, until tomatoes have softened and juice is released.
- Add balsamic and let cook for another 5 minutes.
- Turn off heat, add basil.
- Taste and season as needed.
- Serve however you like!