When summer rolls around and you have more cherry tomatoes than you know what to do with. Think of this recipe for Cherry Tomato Sauce 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.