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.
Sauteed Cherry Tomato SaucePrint This Recipe Total time Yield 4Published
- 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.
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I love open fase sandwiches. You can wake me up for an open face roast beef sandwiich any time. I read through your whole recepie and I think this is someting I wil try this weekend. I have a three day weekend and must have time to cook this. Brie I finally found in the local Kroger super market.
I love brie on some french bread late at night after work, with a cold beer or some read wine.
Thanks for sharing this recepie
I think open faced is far superior to…closed face? Sandwiches with two pieces of bread hide the flavor of what is between them, in my opinion. And Brie and mushrooms AND aparagus? Delectable. Forgive me for using the term but the pictures of this sandwich are divine food porn.
Well, Brie and sauteed mushrooms are two of my all-time favorite foods. So, clearly, this sandwich is heaven on a plate.
I’m stealing this for my next litte dinner party. But, I’m not waiting. I’ll have to practice a few nights just for myself.
I couldn’t help but think how INCREDIBLE this would be as the topping to a perfectly cooked prime beef burger. Pinning this to make it this summer as a burger…with a top and bottom bun. Sorry 🙂
when I was six, my grandmother made me tuna melts — while I thought they were cool for being open-faced, this would have ben SO MUCH more delicious! And gorgeous! xo
That’s one very grown-up sandwich from a guy who’s a kid at heart. It really is terribly elegant — chanterelles, asparagus and brie — ooh la la!
an open-faced sandwich book in the making. Yum!
Whether it’s a meal or a snack I am IN! This looks awesome Greg!