We had a large number of cherry tomatoes we bought at Riverdale Organic Farmer’s Market, mostly from a momentary lapse of brain function (I forgot that I had bought some just five minutes earlier, but, in my defence, there are so many good looking and interesting fruits and vegetables at the Market, it’s hard not to take some of everything home). We also had some very nice basil, so we decided to make this pasta sauce. I call it rustic, because I left the cherry tomatoes mostly whole, only cut them in half, and did not blend them, so they have retained their shape. Not only are these cherry tomatoes good looking, but they are good tasting, and this pasta sauce was quite good. We enjoyed this on spaghettini with some vegetarian sausage.Rustic Cherry Tomato Pasta Sauce
1 medium onion
2 large cloves of garlic
1 tbsp oil
35-40 cherry tomatoes
2 tbsp fresh basil, plus more for garnish
salt and pepper
Heat oil in a large sauce pan over medium heat. Dice onion and mince garlic and add to pan; sautée until soft and fragrant, about 3 minutes. Meanwhile, cut cherry tomatoes in half. Add them to the pan, along with the basil, salt and pepper. Simmer, stirring occasionally, until the tomatoes are very tender, about 15-20 minutes.