A handful of sweet little cherry tomatoes, a squizz of oil in a hot frying pan and a good drizzling of pepper and sea salt combine, with a little swishing around and a few minutes' cooking and judicious turning, to create a pretty enough garnish. Using a larger, high sided, pan and a larger quantity of tomatoes plus a top secret ingredient (yes, I will have to kill you now) makes a great vegetable side, ideal with beef dishes, steak, stews and the like. Truffle oil is available at delicatessens (Panini at the Grand Hyatt sells it as well) and is well worth the expense - it'll last a long time and is a deliciously indulgent treat that, when used in the right place and at the right time, is simply transformational.
Incidentally, if you're worried about how you'll justify buying a whole bottle of truffle oil, bear in mind you can always try this, this, this, this, this, this or this!!!
- 24 cherry tomatoes
- 1 tbsp olive oil
- 1 tsp salt
- Truffle oil
Obviously the 24 is a totally arbitrary number, but you're looking to serve up enough tomatoes to actually provide sustenance. Heat the oil in the pan and fry the tomatoes for a couple of minutes: add the pepper and salt and cover the pan. Turn the heat to low and leave them to cook in their own juices for ten minutes or so. Add a splash of heady, aromatic truffle oil and then serve them up!