Add the butter to a large skillet set over medium-low heat.
Add the garlic and cook, stirring occasionally, for 2 minutes.
Increase the heat to medium-high and add the cherry tomatoes, plus a pinch of salt and pepper. Cook the tomatoes, stirring occasionally, until they begin to burst, about 3 minutes.
Add the white wine and simmer, scraping up any brown bits from the bottom of the skillet until the liquid has reduced and the sauce thickens, about 5 minutes.
Stir in the basil and sugar then taste and season the sauce with salt and pepper. Serve.
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