Real Food, Real Fast: Cherry Tomato Sauce

We love all kinds of tomatoes in our house, but especially the grape and cherry sizes. They seem to work perfect as a stand-alone snack, in salads, and for dipping.

But, they totally lose their appeal when they begin to get wrinkly.

Here’s my no-waste answer: cherry tomato sauce.

Heat your skillet with some olive oil. Toss in a lot of chopped garlic. I usually do four cloves or so. Let the cook for just a minute or two then reduce heat and place a load of your little, old tomatoes (halved). Sprinkle with some salt and pepper and let simmer for a about 5-10 minutes. They will slowly start to breakdown. Keep the heat low so the juices don’t cook off. Season as you would a tomato sauce. I like crushed red chili, oregano and basil.

Serve warm over a bed of pasta - enjoy!