Servings 4 servings
Ingredients
- 2 Tablespoons unsalted butter
- 4 cloves garlic, minced
- 6 cups halved cherry tomatoes
- 1/2 cup white wine
- 1/4 cup lightly packed fresh basil leaves, sliced
- 1 Tablespoon granulated sugar
Instructions
- 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.
Notes
- I recommend using a crisp, dry white wine such as a sauvignon blanc or pinot grigio. If you prefer not to cook with wine, chicken broth or vegetable broth are good alternatives.
- With its thick and jammy consistency, it's perfect for tossing with pasta, spreading on bread or using as a dip.
- Storing Leftovers: Store the leftover cherry tomato pasta sauce in an airtight container in the refrigerator for up to 4 days. Freezing: For longer storage, freeze the sauce in a freezer-safe container or a resealable plastic bag for up to 3 months.
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