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basic garlic butter tomato sauce
Date:2018-01-02 09:47:32

As with most of my favorite recipes, this one is very forgiving and adaptable. So if you truly want this to be a garlic butter tomato sauce for your pasta, girl, get after it. Just use some broth or water (or this is just coming to me right now – RED WINE?) to spread it even further.

On the flip side, if you adore eggs on toast or roasted potatoes or grilled chicken or similar, and you like a little on top (think Magic Green Sauce style)? SWIPE RIGHT and let’s match. Is that what people say? 

I’m acting like I know dating apps right now.Just…what I’m trying to say is you want this one. Exactly as written. It is thick, chunky, just a little tangy – hello there, balsamic – and packed with flavor thanks to some spicy garlic and a knob of butter to finish.

Bonus thing that deserves mention: everything tomato sauce + breakfast sandwich combo is not to be messed with.


2-ish cups cherry tomatoes
1 tablespoon olive oil
2 cloves garlic, minced
2 tablespoons balsamic vinegar
1 tablespoon butter salt to taste


Place the tomatoes in a nonstick skillet over medium high heat with NO OIL IN THE PAN. We are trying to blister the outsides of the skins a little bit here.
Once the skins get a little blistered and the tomatoes are looking soft, turn the heat down to avoid lots of splatter, and add the olive oil and garlic. Be careful not to brown the garlic.

Press the tomatoes gently with the back of a wooden spoon so they break open and release their juices. Add the balsamic and let the whole mixture reduce until it’s thickened a bit, maybe 5-10 minutes.

Finish with the knob of butter and season with salt to taste.