Burst Cherry Tomato Sauce

Try this luxurious Burst Cherry Tomato Sauce paired with pasta, fish and chicken, or garden vegetables for a fresh change of pace!

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

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.
2 tablespoons olive oil
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.
1 medium shallot, 3 garlic cloves
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.
½ cup white wine
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.
1 pint cherry tomatoes, 1/2 teaspoon salt, 1/2 teaspoon cracked black pepper
Turn off the heat and gently stir in the butter and fresh herbs.
8 tablespoons unsalted butter, 3 tablespoon finely chopped fresh herbs

Dried herbs may be substituted for fresh. When using dried herbs, substitute one teaspoon for each tablespoon of fresh.
Store in an airtight container in the refrigerator for up to five days. Reheat in a saucepan over medium-low heat stirring frequently.