Cherry Tomato Sauce


  • 2 cups grape tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves thinly sliced garlic
  • Splash of balsamic vinegar
  • Small handful fresh basil, torn
  • Kosher salt and freshly ground black pepper


  1. Heat a large sauté pan over high heat. Toss in tomatoes and cook until they begin to blister and brown, about 2 to 3 minutes. Pour in the olive oil and add the garlic. Sauté until garlic begins to brown and becomes fragrant. Smash the cherry tomatoes down as they soften. Drizzle in the balsamic vinegar, and cook while stirring until sauce becomes thick, about 8 minutes. Season with salt and pepper and stir in the basil.