BURST CHERRY TOMATO SAUCE
Serves 4
A simple , fresh tomato sauce made with cherry tomatoes , olive oil , garlic , and basil .
¼ cup olive oil 6 cloves garlic , roughly chopped 4 cups cherry tomatoes ( 2 pints ) ¼ teaspoon dried thyme
Kosher salt and freshly ground black pepper , to taste
Stir in the basil and crushed red pepper flakes .
Serve over your favorite pasta , spaghetti squash , zucchini noodles , or crusty bread . If desired , garnish with freshly grated Parmesan cheese and extra basil or add dollops of burrata on top .
1
⁄ 3 cup fresh basil , roughly chopped
¼ teaspoon crushed red pepper flakes Optional : Parmesan cheese or burrata
In a large skillet , heat the olive oil over medium heat . Add the garlic and cook for 1 minute . Add the cherry tomatoes , dried thyme , salt , and pepper . Stir until the tomatoes are coated in the oil .
Turn the heat to medium low and cook the tomatoes , stirring occasionally , until they start to burst , about 10 to 15 minutes . You can use a wooden spoon to smash some of the tomatoes for a thicker , creamier sauce , but don ’ t smash them all — the sauce is supposed to be chunky .