1825 Pearl A, Boulder, CO 80302
This is such a great and versatile recipe, and in the right season can almost all come from your garden! Its a great recipe to package up in a mason jar and give as a host gift.
2 pt cherry or grape tomatoes
2 cloves garlic, minced
1 bunch basil, chiffonade
¼ cup balsamic vinegar
⅓ cup extra virgin olive oil plus 2 TBSP
1 TBSP honey
In a bowl, combine ⅓ cup olive oil, balsamic, basil, garlic and honey. Cut 1 pint of the tomatoes in half and place in olive oil mixture. Heat a large cast iron skillet on high heat, add 2 TBSP olive oil, put remaining whole tomatoes in and cook until slightly charring and blistered, 10-15 minutes. Pour into rest of tomatoes and oil. Season to taste with salt.