WITH A FEW SIMPLE INGREDIENTS YOU CAN HAVE A SHOW STOPPING DIP. THIS TASTY MIXTURE BRINGS OUT THE SWEETNESS AND DEPTH OF THESE CHERRY TOMATOES AND THE SIMMERED OLIVE OIL AND RED CHILI FLAKES REALLY TAKE IT TO THE NEXT LEVEL. YOU CAN SERVE THIS WITH CRUSTY BREAD OR ON TOP OF YOUR FAVORITE PROTEIN. I LOVE THIS ON TOP OF GRILLED CHICKEN OR PORK CHOPS. A LITTLE CRUMBLE OF FRESH FETA WILL HAVE YOUR MOUTH BEGGING FOR MORE. BE WARNED, A LOT OF TOMATOES GOES A VERY SHORT WAY WITH THIS RECIPE.
THE SPICES
* EXTRA VIRGIN OLIVE OIL- ENOUGH TO POOL IN THE BOTTOM OF THE PAN. APPROX. 1 MM UP THE SIDES. (I LIKE TO USE MY 5QT. NON-STICK DUTCH OVEN FOR THIS. THE HIGH SIDES HELP KEEP THE SPLATTER DOWN.)
* COURSE SEA SALT- TO YOUR LIKING (THE IMAGE SHOWN IS MORE THEN YOU WILL NEED)
* FRESHLY GROUND BLACK PEPPER- AGAIN, ADJUST FOR YOUR PERSONAL TASTE
* CRUSHED RED CHILI FLAKES- AS MUCH AS YOU LIKE ( I TYPICALLY START WITH A TABLESPOON)
THE MAIN ATTRACTION
* A 24 OZ CONTAINER OF CHERRY TOMATOES WILL MAKE ENOUGH FOR A SMALL DIP OR A TOPPING FOR ABOUT 3 PIECES OF PROTEIN. I WOULD USE AT LEAST 2 24OZ PACKS.
DIRECTIONS
* HEAT EVOO TO MEDIUM HEAT. (BE SURE TO NOT BURN OR SMOKE THE OIL)
* ONCE HEATED ADD SPICES ( SALT, PEPPER, AND CRUSHED RED CHILI FLAKES)
* SIMMER WHILE STIRRING OR SWIRLING THE PAN OCCASIONALLY FOR ABOUT 5 MINUTES ( UNTIL THE FLAKES BEGIN TO BROWN)
* ADD THE TOMATOES ( THEY WILL SIZZLE AND POP SO BEWARE OF OIL SPLATTERS)
* TURN HEAT DOWN TO MEDIUM LOW AND CONTINUE TO SWIRL OCCASIONALLY UNTIL THE TOMATOES HAVE SPLIT AND SOFTENED.( ABOUT 20 MIN)
I USUALLY STRAIN OUT THE TOMATOES FOR A SPREAD OR TOPPING AND RESERVE THE SEASONED EVOO FOR OTHER COOKING.
