This is Today’s Quick Cherry Tomato Sauce. I call it today’s because tomorrow I might have made it different. I had a pound of rainbow cherry tomatoes that I had to use up so I made them into a quick sauce. Just cut each tomato is half and cook them up. around ten minutes later you will have a delicious sauce for about two generous servings.

Ingredients

2 Tablespoons extra virgin olive oil

1 lb cherry tomatoes (made sure that the tomatoes are very ripe and sweet or you might need sugar) – cut each in half.

3 garlic cloves – either ground to paste or microplane

1 cherry pepper (I used a jarred hot/sweet ) minced (you can substitute a pinch of crush red pepper but it won’t taste as good)

2 bay leaves

2 Tablespoons wine (dry white or a red)

1 teaspoon vegetable soup base (instead of salt and it adds flavor)

1 teaspoon dried basil

1/4 teaspoon dried thyme

Instructions

Put your sauce pot on medium high heat with the olive oil. As soon as the oil is hot add the tomatoes, garlic, bay leaves, cherry pepper, wine and soup base. Stir it up and the tomatoes will start to break down and before you know it the sauce will have thickened. Shut off heat and add the herbs and remove the bay leaves.

I latter used some of the sauce with dinner and the rest went on top of a pizza I made.

Serve with pasta or rice or it can be the start of a delicious soup or stew.