Good Morning America Recipes

Scott Conant's Stewed Baby Tomatoes

Learn to Love the Tomato With These Delicious Baby Ones

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Scarpetta chef Scott Conant cooks up balsamic pork ribs with a spicy chutney.
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Servings:6
Difficulty: Easy
Cook Time: min

Scott Conant is a man that knows the value of a good tomato. With just a few slices and dices, Conant can turn many meals, even some home cooked favorites, into new flavor-filled masterpieces.

Try these Stewed Baby Tomatoes in Conant's Warm Pasta Salad.

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 tbsp garlic, sliced thin
  • 1 quart mixed cherry tomatoes, halved
  • 1 tsp oregano, chopped
  • 1 cup tomato sauce
  • Salt
  • 1 tbsp basil leaves, chiffonade
  • Cooking Directions

    In a saut?? pan, heat oil slightly. Add garlic slices and saut?? for 30 seconds. There should be no color on the garlic.

    Add cherry tomatoes and oregano to the pan and continue to saut??. Season with a little salt.

    Cherry tomatoes will release their juices. Continue cooking until fairly dry.

    Add tomato sauce and reduce any residual liquid.

    Add basil and mix to incorporate.

    The sauce should be chunky, fresh looking, and not too thin.

    Adjust seasoning.

    Recipe Summary

    Main Ingredients: tomato, olive oil, garlic, tomato sauce, basil

    Course: Side Dish, Appetizer/Starter

    More Info: Kids Friendly


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