Ingredients

serves 4 to 6

　　3 tablespoons EVOO (extra-virgin olive oil)

　　3 to 4 garlic cloves, chopped

　　2 pints cherry tomatoes

　　Salt

　　1 teaspoon crushed red pepper flakes

　　A handful of fresh flat-leaf parsley leaves, chopped

　　Loaf of semolina bread, sliced

　　A few leaves of basil, torn

　　

Step 1

Heat about 2 tablespoons of the EVOO in a medium skillet over medium heat. Add the garlic, toss for 2 minutes, then add the tomatoes and season with salt and the red pepper flakes. Toss to coat the tomatoes in EVOO, cover the pan, raise the heat a bit, and cook for 10 to 12 minutes until the tomatoes burst. Meanwhile, preheat the broiler. Remove the lid, squish any late poppers with a wooden spoon, and cook the tomatoes for another minute to thicken. Stir in the parsley and adjust the seasoning, then remove from the heat.

　　

Step 2

Under the broiler, char the bread on both sides. Arrange the bread on a platter and top with the hot tomatoes, garnish with torn basil, drizzle with the remaining tablespoon of EVOO, and serve.

　　Rachael Ray's Look + Cook