Cherry Tomato Ragout
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g cherry tomato (s)
- 1 clove garlic
- 1 medium onion (s)
- 20 g butter, cold, cut into small pieces
- 1 tablespoon, heaped oregano
- 1 tablespoon, heaped parsley
- 1 tablespoon olive oil
- 1 teaspoon, leveled salt
- 1 teaspoon, heaped sugar
- 1 chilli pepper (s)
Print Recipe
Pin Recipe Instructions
- Halve the cherry tomatoes lengthways. Finely dice the onions, chilli and garlic.
- Put the olive oil in a pan, heat it and add the cherry tomatoes. Salt, add sugar and sweat with the onions and garlic until the juice comes out of the tomatoes. Let simmer gently for a minute. Add the cold butter pieces and toss until the butter mixes with the cooked tomato juice to a sauce and everything has a thick consistency. The tomatoes should be half cooked and their skin wrinkled. Add the fresh herbs and mix well. Don`t let it boil anymore.
- Tip: Mix directly with a side dish. Tastes great with gnocchi. Any pasta is suitable. Also tastes great on potato pancakes. If the sauce is not runny enough, add one or two tablespoons of pasta water. Parmesan rounds off this delicious and simple pasta dish.
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