Prep 10 mins
Cook 5 mins
Simple and direct—two words that say so much about the method of Caribbean cooking as well as its special character on the plate. When tomatoes are fresh and flavorful, who could ask for anything more? From "Caribbean Cooking" by John DeMers.
- Remove stems from tomatoes, then cut each into 6 to 8 wedges and set aside. Melt butter in a large skillet, add onion and garlic and cook over medium-high heat 2 minutes. Stir in salt, basil and black pepper. Add reserved tomatoes to skillet, reduce heat to medium and stir just until hot, 2 to 3 minutes.