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Cherry Tomato Sauce

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enjoy this rustic sauce over roasted or grilled eggplant, zucchini, and mushrooms. Consider picking your grain of preference, be it quinoa or brown rice, and creating your own option to the traditional pasta dinner. After cooking the grain, add the grilled or roasted veggies (even leftovers work well), stir in some of this chunky sauce, adding any other flavor boosters that may appeal. Mozzarella or feta cheese and Kalamata olives pair particularly well and make a simple combination of ingredients a little extra special.
The flavors are even better the second day, so feel free to prepare in advance. If making ahead, sprinkle the basil on just before serving to retain its bright green color.

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Rate this recipe 4.5/5 (6 Votes)

Ingredients

  • If serving with pasta:
  • 1/4 cup olive oil
  • 4 garlic cloves, minced
  • 4 cups cherry tomatoes, quartered (2 pints or 1 quart)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon sugar
  • 1/4 cup lightly packed fresh basil leaves, torn into small pieces
  • 12-16 ounces fusilli, rotini, penne, or other short spiral or tubular pasta, cooked according to package directions (reserve a cup of pasta cooking water; see notes)
  • 1 cup fresh mozzarella cheese, diced (about 8 ounces)

Details

Adapted from fountainavenuekitchen.com

Preparation

Step 1

1.In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté 1 minute or until fragrant but not turning brown.
2.Add the tomatoes, salt, pepper, and sugar. As the tomatoes cook and soften, mash them with a fork to help them form a chunky, rustic sauce. Cook the tomatoes for approximately 5-6 minutes total.
3.Sprinkle with torn basil before serving.
4.If serving with pasta, transfer the tomato sauce to a bowl with the pasta, and toss to combine.
5.Stir in the mozzarella and add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Garnish with additional basil, if desired.


Choose the amount of pasta based on whether you like your pasta extra saucy or not.

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