The garden is exploding with cherry tomatoes, and this recipe is a quick way to turn them into a warm meal. The sauce is spectacular over pasta (I used orzo with the kiddo and he liked that texture more than other pastas), and it can also be used as a spread on crackers.
Ingredients (all measurements are approximate–adjust any ingredient to taste):
1 tablespoon olive oil
1 cup cherry tomatoes
1 tablespoon minced onion or shallot
1 clove minced garlic
pinch of salt-optional
pinch of sugar-optional
8-10 torn basil leaves
1 tablespoon parmesan cheese-optional (Really isn’t everything optional? These are all merely suggestions!)
- Heat oil in large skillet over medium heat
- Once the oil is hot, add the onions and cook for 2-3 minutes, stirring a few times.
- Add the garlic and cook until fragrant (30 seconds to a minute), stirring constantly.
- Add the cherry tomatoes (you can add them whole) and use a fork or spatula to squish them. If you want to have less fun, you can always cut them in half or quarters prior to putting them in the skillet, but squishing them while I go is my preferred method–just remember to wear an apron or some other sauce-friendly shirt)
- Once all tomatoes are squished, lower the heat to medium-low and continue to simmer and stir until it thickens a bit. If it is sticking a lot, add a few spoonfuls of water.
- Add salt and sugar to taste, if using.
- Once it seems like a sauce-consistency, throw in the basil, stir it up, and turn off the heat
- Pour the sauce on your favorite pasta and sprinkle with parmesan cheese.