Cherry Tomato Sauce
2 Tbs olive oil
1lb. cherry tomatoes(or grape tomatoes)cut in half lengthwise
6 large cloves of garlic, cut into thin slivers
5 large fresh basil leaves, sliced into strips
1 pinch crushed red pepper
4 Tbs unsalted butter, COLD
Kosher or sea salt and freshly ground pepper
- In a large sauté pan, heat the oil and the slivered garlic over low heat. Cook until the garlic begins to brown, about 3 minutes.
- Add the crushed red pepper, basil and cherry tomatoes. Raise the heat to medium high. Sauté gently until the tomatoes begin to breakdown give up their juices, about 5- 8 minutes. If a wetter sauce is desired, add ½ cup water.
- To finish the sauce turn of the heat and slowly stir in the cold butter 1 TBS at a time. Season with salt and pepper to taste.
Serve over pasta, with chicken or fish, or as a topping for bruscetta.