This sauce is so simple and fresh you'll want to use it all summer long. Great as a sauce for pasta but can also be used as an appetizer. Just top crusty baguettes with the sauce with a slice of fresh mozzarella!
You'll Need:
- 1 pint cherry tomatoes
- 2 cloves garlic
- 2 tbl olive oil
- 1 cup pasta water
- 1/4 cup Parmesan cheese
- salt & pepper
- fresh basil (if desired)
Heat oil in a medium size sauce pan. Once hot, add in tomatoes and allow to sear. Tomatoes will begin to split once they are blistered. Add in chopped garlic and saute 2 - 3 minutes. Begin to smash the tomatoes with the back of a fork or potato masher so they release all their juice. Season with salt and pepper and add in pasta water and cheese. Allow to simmer 5 - 8 minutes or until sauce comes together and thickens a bit.
Lucy~
Made this today. Loved it.
ReplyDeleteI have made this twice and canned about 5-6 pints prior to adding the cheese. I'll heat and add cheese and pasta water for consistency prior to serving. Love the recipe and thought you'd like to know it canned well. I'm so happy to have a good and simple recipe to use for my hundreds of cherry tomatoes.
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