Scott Conant's Stewed Baby Tomatoes
2 tbsp extra virgin olive oil1 tbsp garlic, sliced thin
1 quart mixed cherry tomatoes, halved
1 tsp oregano, chopped
1 cup tomato sauce
Salt
1 tbsp basil leaves, chiffonade
In a sauté pan, heat oil slightly. Add garlic slices and sauté for 30 seconds. There should be no color on the garlic.
Add cherry tomatoes and oregano to the pan and continue to sauté. Season with a little salt.
Cherry tomatoes will release their juices. Continue cooking until fairly dry.
Add tomato sauce and reduce any residual liquid.
Add basil and mix to incorporate.
The sauce should be chunky, fresh looking, and not too thin.
Adjust seasoning.
From: ABC News: Good Morning America [archive.org]
