2 heads of garlic, shaved or thinly sliced (3/4 cup) (see note 10 below)
24 oz. cherry tomatoes(see note 11 below)
2 cups canned, drained plum tomatoes, crushed (I just crushed them with my hands)
1/8 tsp sugar
8 stems fresh basil
Salt and freshly ground black pepper, to taste
crushed red pepper flakes, to taste (optional)
Instructions
Combine olive oil and shallots in a pot over low heat and cook 10 - 12 minutes until shallots
become translucent and soft. Stir in garlic while coating entirely with oil, cook for 15 minutes
until garlic has softened. Add in cherry tomatoes, crushed plum tomatoes and sugar, cook 20
minutes. Stir in fresh basil stems, partially cover pot and allow mixture to cook 1 hour, stirring
occasionally, until cherry tomatoes have burst and deflated and the mixture has turned to a rich
sauce.
Discard basil or remove some of the leaves from stems and reserve in sauce (I ripped some of the
leaves off and kept them in the sauce, it couldn't just toss it all. Season sauce with salt and
pepper to taste and stir in red pepper flakes to taste if desired. Toss sauce with pasta of choice
and serve topped with chopped fresh basil for garnish if desired.
note 10. I used 3/4 cup but the original recipe stated you could use 1 cup garlic or reduce to
1/2 cup. This for me was about 2 heads of garlic to get 3/4 cup.
note 11. Original recipe listed 17 oz (4 cups) cherry tomatoes but I decided to add more, so if
you only have 17 oz that's enough. Another side note, sugar not listed in the original recipe.
Originally Submitted
7/9/2013
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