Cherry tomatoes are in season and if your plants are like mine, suddenly masses of cherry tomatoes are ripening all at one time. I'll make gazpacho, tomato and basil salad, tomato and watermelon salad, tomato and corn sauce, scrambled eggs with sliced cherry tomatoes on the side, and finally...pasta with cherry tomato sauce. today I want to share my favorite recipe for a quick, fresh tomato sauce. I'll get to posting some of the others as soon as possible.
Cherry Tomato Sauce
Makes 2-3 cups
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
Serve over pasta, with chicken or fish, or as a topping for bruscetta.
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.
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