Pan-Grilled Tomato Salsa

1. 1

   Heat a large skillet, preferably cast iron or nonstick, over medium-high heat for about 5 minutes.

2. 2

   Add the tomatoes, raise the heat to high, and cook until lightly charred on one side, 3 to 5 minutes.

3. 3

   Turn and cook the other side very lightly, about 1 minute.

4. 4

   If necessary, work in batches to avoid crowding the tomatoes.

5. 5

   Combine the olive oil and vinegar in a large, shallow dish and, as the tomatoes are done, turn them in the mixture.

6. 6

   Season and serve as a side dish or as a sauce for grilled or roasted fish or chicken.

7. 7

   (This can be refrigerated for up to a day or two; bring to room temperature before serving.)

* Per serving · 4 servings · Values may vary.

No additional tips available.