CHERRY TOMATO FIVE-MINUTE SAUCE

CHERRY TOMATO FIVE-MINUTE SAUCE image

Yield 1 quart

Number Of Ingredients 7

Previous Next

1/4 cup extra virgin olive oil
2 quarts ripe cherry tomatoes (red, orange or both), halved
Leaves from 1 branch basil
1 teaspoon granulated sugar
1/2 teaspoon (or more) crushed red pepper flakes (recipe used more, but this was still zingy)
2 garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper, to taste

Steps:

Heat oil in large, deep skillet over high heat until hot. Add tomatoes, basil, sugar, pepper flakes and garlic and cook until tomatoes come to a full boil. Cook 5 minutes more, until most tomatoes have collapsed, crushing them with back of a wooden spoon (I used a potato masher). Using a food mill, puree sauce back into the cooking pan. Simmer until thickened. Meanwhile, boil some fresh pasta in salted water for 2 or 3 minutes. Drain and place in serving dish. Pour sauce over and add freshly grated parmesan cheese.