Flash-Sautéed Fresh Cherry Tomato Sauce √
Makes about 2 ½ cups.
Note: The sauce loses its vibrancy after a few hours, so use it as soon as possible after making it. This sauce is a pleasure simply tossed with penne and a handful of grated Parmigiano-Reggiano. But it’s also delicious on grilled polenta or grilled fish. From “Modern Sauces: More Than 150 Recipes for Every Cook, Every Day,” by Martha Holmberg.
• 1/3 tbsp. extra-virgin olive oil
• 2 tbsp. minced, seeded jalapeño, serrano or other fresh hot chile or peperoncino
• Kosher salt
• 5 c. ripe cherry tomatoes, stemmed and halved if large
• 1 garlic clove, minced
• 1 tsp. lightly packed finely grated lemon zest
• 1 tsp. fresh lemon juice, plus more if needed
• 3 tbsp. chopped fresh flat-leaf parsley, basil or mint, or a mixture
• 1 tsp. unsalted butter
In a large sauté pan, heat the oil over medium-high heat. Add the chili and 1/2 teaspoon of salt and cook, stirring often, until soft and fragrant, 2 to 3 minutes. Add the tomatoes and cook, stirring often, until they begin to burst and release their juice, 4 to 6 minutes. Add the garlic and cook for another 30 seconds or so, then stir in the lemon zest and juice. Remove the pan from the heat, add the parsley and butter, and swirl the pan to blend them into the sauce. Taste and balance the seasoning with salt and lemon juice if needed. Serve immediately.
Nutrition information per ½ cup serving:
Calories 52 Fat 2 g Sodium 11 mg
Carbohydrates 8 g Saturated fat 1 g Calcium 24 mg
Protein 2 g Cholesterol 2 mg Dietary fiber 2 g