Fresh Tomato and Basil Sauce

By LyndaLee

Nice, light recipe.

Ingredients

• 3 tablespoons extra virgin olive oil
• 3 large garlic cloves, sliced as thinly as possible
• 2 lbs cherry tomatoes, rinsed and halved
• 1 teaspoon kosher salt
• Freshly ground pepper
• 1 cup loosely packed fresh basil leaves very thinly sliced.

Preparation

Step 1

In a 10 or 11 inch saute pan, heat the oil and garlic over medium low heat, stirring occasionally, until the garlic is softened but not browned, about 5 minutes. Add the tomatoes, salt and pepper to taste. Toss gently to coat and then raise the heat to medium. Simmer, stirring occasionally, and adjusting the heat to maintain a lively but not too vigorous simmer, until the tomatoes have been reduced to a thick, pulpy sauce, 15-20 minutes. Remove from the heat. Sprinkle on the basil, and stir to combine thoroughly.

Suggested pasta:
1 lb dried farfalle

Beyond Pasta:
Spoon over grilled shrimp, scallops, or whitefish, spread on thick slices of grilled bread.

Cheese Option:
5 oz ricotta salata, cut into a 1/4 inch dice (to yield about 1 cup).