My garden is overrun with cherry tomatoes! Back in May, we bought this one tiny little plant and it’s taken over our backyard! I have dozens ripening each week. This is a good problem to have, but I can’t eat them fast enough. Before leaving for vacation I had to use up the most recent batch, so I decided to try making a simple, tasty sauce.
This is such a simple way to use these tasty tomatoes. Throw them in a pan with some garlic and onion and let them “pop.” It’s simple, takes only a few minutes, and is SO tasty. I added a chili to balance the sweetness of the tomatoes – a pepperoncino I grabbed at the farmer’s market – but you can omit if you like. In the time it takes to cook up some pasta, this sauce is finished and ready to eat.
- 40-50 cherry tomatoes (approx 1.5 pints), washed
- 4 cloves of garlic, minced
- 1 medium yellow onion, diced
- 1 Italian hot pepper (pepperoncino)
- 1 tbsp extra virgin olive oil
- ¼ cup fresh basil, washed and chopped
- In a large pan, saute onion, garlic and pepper in olive oil on medium heat until soft, 5-7 minutes, season with salt and pepper
- Add tomatoes, cover and cook on medium heat until tomatoes begin to pop, 10-12 minutes
- Stir in fresh basil, season with salt and pepper and serve