I was inspired by the bounty of tomatoes that just don’t quit from my garden to make Italian last night. I don’t know what it is about these cherry tomatoes. And I can’t grow anything else as good as these guys. They’re actually from last year – I planted a different variety but the cherry ones just came back and took over practically the whole lot. I forgot to take a pic of the big bowl of all cherry tomatoes before starting to cook them, so this was the second picking!
They produce such cute little balls of bursting tangy sweetness and yesterday’s harvest gave so many that I decided to make a fresh sauce. Super easy. I put them all in a sauce pot with a little fresh basil and a little water, covered, and simmered for a long time. Couple hours.
Plus it was a pretty color. And yes, it was delicious. If you read often, you know I don’t usually make a carb with my dishes, but sometimes a girl just needs her pasta. This quenched that thirst! Everything finished up about the same time – I love when that happens.