Skillet-Charred Cherry Tomatoes with Basil

• 1 tablespoon extra-virgin olive oil
• 2 1/2 pints cherry tomatoes
• 24 squash blossoms (optional)
• 1/4 cup small basil leaves or chopped basil
• Salt and freshly ground pepper

1. Heat a 12-inch cast-iron skillet over high heat until smoking, 5 minutes.
2. Add the olive oil, tomatoes and squash blossoms and cook until the tomatoes are lightly charred and about to burst, 3 minutes.
3. Off the heat, stir in the basil.
4. Season with salt and pepper and serve right away.

extravirgin olive oil, tomatoes, blossoms, basil, salt

Taken from www.foodandwine.com/recipes/skillet-charred-cherry-tomatoes-basil (may not work)