How To Make Olive Oil Poached Cherry Tomato Sauce
This cherry tomato sauce is a flavorful concoction that is brought by the combination of poached cherry tomatoes, the minty taste of shallots, and herbs.
Combine olive oil and shallots in a pot over low heat and cook 10 to 12 minutes until shallots become translucent and soft. Stir in garlic while coating entirely with oil, cook for 15 minutes until garlic has softened.
Add in cherry tomatoes, crushed plum tomatoes, and sugar, and cook for 20 minutes.
Stir in fresh basil stems, partially cover the pot and allow the mixture to cook for 1 hour, stirring occasionally, until cherry tomatoes have burst and deflated and the mixture has turned to a rich sauce.
Discard basil or remove some of the leaves from stems and reserve in the sauce.
Season sauce with salt and pepper to taste and stir in red pepper flakes to taste if desired.
Toss the sauce with pasta of choice and serve topped with chopped fresh basil for garnish if desired.
- Calories: 333.23kcal
- Fat: 31.26g
- Saturated Fat: 4.32g
- Monounsaturated Fat: 22.57g
- Polyunsaturated Fat: 3.42g
- Carbohydrates: 13.41g
- Fiber: 2.69g
- Sugar: 5.18g
- Protein: 2.68g
- Sodium: 474.59mg
- Calcium: 53.17mg
- Potassium: 457.91mg
- Iron: 1.12mg
- Vitamin A: 64.90µg
- Vitamin C: 25.31mg
Have your own special recipe to share? Submit Your Recipe Today!
Rice & Risotto
Make a tasty healthy meal with this Georgian poached fish. This version uses dry white wine and butter to poach mahi-mahi fillets. It comes with a sauce made with fresh pomegranates.
Pan-Fry & Skillet
Rice & Risotto
BBQ & Grilled