Tomato Apple One-Pan Skillet

Late-harvest Italian cooking often pairs ripe tomatoes with tart orchard fruit in a single skillet. Here garlic, crushed fennel seeds, and fresh basil coax late-season tomatoes and apples into a bright vegetarian dinner.

Serves 3 · 8 min prep · 15 min cook

Estimate for one serving

• 165 cal
• 3g protein
• 22g carbs
• 9g fat

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Ingredients

• 4 large late-season tomatoes
• 2 medium tart apples
• 1/2 cup packed fresh basil
• 4 garlic cloves
• 2 tbsp extra-virgin olive oil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp fennel seeds
• 1 tbsp red wine vinegar
• 2 tbsp optional grated Parmesan

Instructions

1. 1Warm a wide 10- or 12-inch skillet over medium heat and add the olive oil.
2. 2Thinly slice the garlic and crush the fennel seeds lightly with the back of a spoon to release aroma.
3. 3Add garlic and fennel seeds to the oil and cook 45 to 60 seconds until fragrant but not browned.
4. 4Core the apples and cut into thin wedges; add them to the skillet and sauté 3 to 4 minutes until the edges turn golden and they begin to soften.
5. 5Roughly chop the tomatoes into bite-size pieces, keeping their juices, and tip everything into the pan.
6. 6Season with salt and pepper, raise heat slightly, and cook 6 to 8 minutes, stirring occasionally, until the tomatoes break down into a chunky sauce that coats the apples.
7. 7Splash in the red wine vinegar, stir, and let it simmer 1 minute more so the flavors brighten and the liquid reduces slightly.
8. 8Tear the basil leaves and fold most of them into the skillet off the heat so they wilt gently from residual warmth.
9. 9Taste and adjust seasoning; the mixture should taste sweet-tart and herbaceous.
10. 10Spoon into shallow bowls, top with remaining basil and a light dusting of Parmesan if using, and serve hot as a light vegetable main.