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John Besh’s Cherry Tomato Five-Minute Sauce (Yields 1.5 quarts)
From Cooking From The Heart
1/4 cup olive oil
2 quarts ripe cherry tomatoes, halved
2 teaspoons crushed red pepper flakes
4 cloves garlic, peeled and crushed
Leaves from 4 sprigs fresh basil
Freshly ground black pepper
Heat the oil in a large saucepan over high heat. Add the tomatoes, pepper flakes and garlic and bring to a boil. Reduce the heat to medium and cook, stirring occasionally with a wooden spoon, for another 5 minutes. Add the basil.
Pour the sauce into a food mill and puree. Season with salt and pepper. If you’re not using it immediately, transfer the sauce to re-sealable plastic bags or quart containers and freeze.