Burst Cherry Tomato Sauce
User Reviews
5
Burst Cherry Tomato Sauce
Description
This sauce begins with gently sautéed chopped shallots and minced garlic in olive oil to build a soft, fragrant foundation. White wine or chicken stock is added and used to deglaze the pan, lifting any caramelized bits to contribute flavor. Fresh cherry tomatoes are introduced along with salt and cracked black pepper, covered, and simmered until the tomato skins burst and the mixture releases its bright red juices. The heat is then turned off to avoid overcooking, and cold butter and finely chopped fresh herbs like basil, thyme, chives, and oregano are stirred in, enriching the sauce with creamy texture and fresh herbal notes.
The balance of acidity from the tomatoes and wine with the richness of the butter creates a vibrant sauce with a slightly rustic texture from the softened, bursting tomatoes. The fresh herbs add complexity and green freshness to the final sauce.
This sauce works well tossed with pasta, spooned over grilled proteins, or as a topping for toasted bread. It is best when freshly made but can be stored refrigerated for up to five days, with gentle reheating to preserve the butter and herbs.
If fresh herbs are unavailable, dried herbs can be used as a substitute at one-third the amount, keeping in mind they will yield a different flavor profile.
Ingredients
- 2 tablespoons olive oil
- 1 shallot finely diced, medium
- 3 garlic minced, cloves
- ½ cup white wine or chicken stock
- 1 pint cherry tomato 2 cups
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper cracked
- 8 tablespoons butter unsalted
- 3 tablespoon fresh herbs basil, thyme, chives, oregano, finely chopped
Instructions
- Heat the olive oil in a medium saucepan or large skillet over medium heat. Maintain the heat so that the oil doesn't get too hot.
- Add the chopped shallots to the pan and saute for about five minutes or until they just begin to soften. Add the garlic and saute for an additional minute until it becomes fragrant.
- Pour in the white wine (or chicken stock) and use a flat whisk or wooden spoon to loosen any bits on the bottom of the pan.
- Add the fresh tomatoes, salt, and pepper. Cover the pan with a lid. Reduce the heat to a simmer and cook for 15 minutes (or until the tomatoes have released their juices and the skins have burst.
- Turn off the heat and gently stir in the butter and fresh herbs.
Notes
- Dried herbs can replace fresh herbs by using one teaspoon of dried herbs per tablespoon of fresh.
- Store the sauce in an airtight container in the refrigerator for up to five days.
- Reheat gently over medium-low heat, stirring frequently to maintain texture and prevent separation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 322kcal | 16% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 310mg | 13% |
| Potassium | 351mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1529IU | 31% |
| Vitamin C | 37mg | 41% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
