Yes, I have four tomato plants, each churning out tomatoes at the rate of 1-2 per day. So why did I buy two pints of cherry tomatoes at the farmer’s market? Partly because of my obsession with tomatoes, and partly because they were only $1 per pint. If they’re going to practically give me tomatoes, I’m going to find something to do with them.
That something was a cherry tomato and garlic topping to polenta, but I quickly realized that this would be the amazing pasta sauce. Use as you see fit.
- 1 pint cherry tomatoes, quartered
- 1-3 cloves of garlic, chopped fine (amount depends on the size of your cloves and your tolerance for garlic)
- Olive oil
- Fresh basil leaves, torn
- Parmesan cheese
- Fresh mozzarella (optional)
Saute the garlic in 3 Tbsp of olive oil over very low heat until the garlic becomes fragrant and just begins to turn golden. Remove from heat and set aside to cool for approximately 10 minutes.
When the garlic and oil are still warm, add the tomatoes and toss to combine. Season with salt and pepper to taste.
Toss with pasta, basil, parmesan cheese and even mozzarella, and serve immediately.