Cherry tomato floodgates

Tuesday, September 16, 2008

I’m drowning in cherry tomatoes right now.  Far be it from me to complain about an overabundance of tomatoes in any form, but this is getting ridiculous.  And so I’ve been having cherry tomatoes at every meal.  I even stop in at the garden on my way into work and grab a few to eat along the way.

The other night I had an almost entirely local meal (the only thing not local were the steaks), and made a seriously good and incredibly simple sauce for the steak with my tomato windfall.  After heating up a combination of butter and olive oil in a skillet, you just toss the cherry tomatoes in, sprinkle with salt, and let ‘em cook down until softened…maybe four or five minutes.  Sauce is ready!

It would make a really great sauce for pasta, as well.