Homemade pasta sauce
With the generous amount of cherry tomatoes Gloria gave me I decided to have them with pasta. I remembered an easy recipe from J. Kenji López-Alt.
I didn't have basil—so skipped that part, but it was delicious none the less.
Very easy.
Cherry tomato sauce
Ingredients
- 4 medium cloves garlic, thinly sliced
- Extra-virgin olive oil
- 1½ pounds cherry tomatoes (about 2 pints; 750g)
- Freshly ground black pepper
- Salt to taste
- Parmesan cheese, for serving
Directions
- Heat the garlic and olive oil in a pan over medium heat, stirring frequently, until garlic is softened but not browned, about 3 minutes. Add tomatoes and cook, stirring, until tomatoes begin to burst. You can help them along by pressing on them with the back of a wooden spoon as they soften
- Continue to cook until sauce is rich and creamy, about 5 minutes longer. Season to taste with salt and pepper