Cherry Tomato Sauce

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Credit: Costanzo Astarita, Executive Chef/Owner, Baraonda Ristorante & Bar, Atlanta
The National Culinary Review, November/December 2014

Ingredients

4 oz. olive oil
4 garlic cloves
1 (28 oz.) can Italian cherry tomatoes
Salt and pepper

Instructions

Place medium-size pot on medium-high heat; add olive oil. When heated, add garlic; lightly brown. Add tomatoes; cook rapidly about 4 minutes (do not stir). Lower heat; season to taste with salt and pepper. Cook 12-14 minutes.

Tags

Sauce/Dressing/Rub, The National Culinary Review, Vegetarian

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Association of Nutrition & Foodservice Professionals