When summer rolls around and you have more cherry tomatoes than you know what to do with. Think of this recipe and thank me later.
- 2 tablespoon olive oil
- 1 large onion peeled, trimmed, and thinly sliced
- 3 clove garlic cloves, minced
- 3 pound cherry tomatoes, very ripe and sweet
- 1 cup whole basil leaves, loosely poacked
- 1 pinch each kosher salt & black pepper
- ¼ teaspoon crushed red pepper (to taste)
Heat the oil in a large heavy bottomed or cast iron skillet set over high heat. Add the onion and garlic, letting it sizzle a moment. Then lower the heat to medium. Cook, stirring occasionally, until they are softened, about 5 minutes.
Meanwhile, place 1 pound of the cherry tomatoes in the bowl of a food processor bowl Pulse 3-4 times, until coarsely chopped. Transfer to a bowl and repeat 2 more times with the remaining tomatoes.
Add the chopped tomatoes to the skillet with the onion. Add the red pepper flakes. Simmer, stirring frequently, until they form a sauce, about 15-20 minute. Remove from heat and stir in the basil. Add salt and pepper to taste and serve with pasta or gnocchi.
Greg Henry writes the food blog Sippity Sup- Serious Fun Food, and contributes the Friday column on entertaining for The Back Burner at Key Ingredient. He’s active in the food blogging community, and a popular speaker at IFBC, Food Buzz Festival and Camp Blogaway. He’s led cooking demonstrations in Panama & Costa Rica, and has traveled as far and wide as Norway to promote culinary travel. He’s been featured in Food & Wine Magazine, Los Angeles Times, More Magazine, The Today Show Online and Saveur’s Best of the Web. Greg also co-hosts The Table Set podcast which can be downloaded on iTunes or at Homefries Podcast Network.