Sauteed Cherry Tomato Sauce

Ingredients

• 1 cup basil leaves whole
• 3 pound cherry tomatoes sweet very ripe
• 0.3 teaspoon pepper red crushed to taste ()
• 3 clove garlic cloves minced
• 1 pinch kosher salt & pepper black
• 2 tablespoon olive oil 

Equipment

• food processor
• bowl
• frying pan

Directions

1. Heat the oil in a large heavy bottomed or cast iron skillet set over high heat.
2. Add the onion and garlic, letting it sizzle a moment. Then lower the heat to medium. Cook, stirring occasionally, until they are softened, about 5 minutes.Meanwhile, place 1 pound of the cherry tomatoes in the bowl of a food processor bowl Pulse 3-4 times, until coarsely chopped.
3. Transfer to a bowl and repeat 2 more times with the remaining tomatoes.
4. Add the chopped tomatoes to the skillet with the onion.
5. Add the red pepper flakes. Simmer, stirring frequently, until they form a sauce, about 15-20 minute.
6. Remove from heat and stir in the basil.
7. Add salt and pepper to taste and serve with pasta or gnocchi.Greg Henry writes the food blog Sippity Sup- Serious Fun Food, and contributes the Friday column on entertaining for The Back Burner at Key Ingredient. He’s active in the food blogging community, and a popular speaker at IFBC, Food Buzz Festival and Camp Blogaway.
8. He’s led cooking demonstrations in Panama & Costa Rica, and has
9. traveled as far and wide as Norway to promote culinary travel. He’s
10. SupFollow The Table Set on Twitter @TheTable
11. SetLike Sippity Sup on Facebook Look for Greg’s book Savory Pies coming Nov 2012, from Ulysses Press