This buttery tomato sauce was delicious on everything I put it on — pasta, hunks of crusty bread, a spoon. The recipe was featured in a story on Sept. 25 about pasta sauces that can be whipped up while the water boils.
Quick Butter Tomato Sauce
1½ pints cherry or grape tomatoes
1 tablespoon olive oil
1 tablespoon garlic paste (look for it near the fresh herbs at the grocery store) OR minced garlic
Salt and ground black pepper, to taste
1 to 2 tablespoons balsamic vinegar
2 tablespoons butter
In a large nonstick skillet over medium-high heat, cook tomatoes, stirring frequently, until skins are blistered, about 4 minutes. Stir in olive oil and garlic paste (careful! — it could spatter) and reduce heat to low and cook, stirring occasionally, until tomatoes begin to split open. Season with salt and pepper. Using a wooden spoon, gently mash tomatoes to release their juices — they won't all be ready to burst at the same time, be patient. When about half of them have burst, stir in the balsamic vinegar and continue cooking, stirring occasionally, until all of the tomatoes have broken down and the sauce has thickened, about 10 minutes. Add the butter and cook, stirring, until butter is completely melted and incorporated. Use immediately. If a thinner sauce is desired, stir in some of the pasta's cooking water to achieve desired consistency.
Makes about 1½ cups.
Recipe adapted from Lindsay Ostrom of pinchofyum.com