Tomatillos Cherry Tomatoes And Basil Vinegar Recipes

Steps:

• Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.

Steps:

• In a large bowl, combine the tomatoes, basil, oil, salt and pepper. Cover and refrigerate until serving. Serve on lettuce if desired.

Steps:

• Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
• Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of tomatoes with a spoon.
• Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
• DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.

Steps:

• Combine the tomatoes and tomatillos in a mixing bowl.
• Put the basil vinegar, water and salt in a saucepan over high heat.
• Bring to a boil, then remove from the heat and set aside to cool.
• Stack the basil leaves on top of each other and roll up tightly,cut into thin chiffonade.
• Add the sliced basil and the lemon to the tomato mixture, then press in the garlic.
• Pour cooled vinegar liquid over the tomatoe mixture and toss to coat.
• Marinate for 2 hours at room temperature before refrigerating.
• Serve chilled, as codiment or add to salad greens.