12 stems cherry tomatoes on the vine (3 to 4 pounds)
Good olive oil
Kosher salt and freshly ground black pepper
Julienned fresh basil leaves, for garnish (optional)
Fleur de sel
Photograph by Ryan Dausch
Recipe from Cooking For Jeffrey: A Barefoot Contessa Cookbook . Copyright © 2016 by Ina Garten. By arrangement with Clarkson/Potter, A Division of Random House, LLC.
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