We love to use our favorite heirloom cherry tomato, the Black Cherry, in this recipe. You can substitute your favorite cherry or grape tomato variety with equally delicious results.
1poundBlack Cherry Heirloom Tomatoes (or your favorite variety)
1/2cupbone broth, stock, or water
salt and pepper to taste
Instructions
Place a large saucepan or Dutch oven over medium heat. Add butter and olive oil. Once the butter is melted, add the onion and stir to coat. Cook until the onion is translucent, approximately 5 minutes. Add the garlic and cook for one minute. Add the vermouth, scraping the bottom of the pan to release any caramelized pieces of onion or garlic. Add the tomato paste and stir to fully combine.
Add the cherry tomatoes to the pan and stir to combine. Allow the tomatoes to cook for 2-3 minutes or until they begin to soften and release their juices. Using the back of a spoon or a potato masher, lightly crush the tomatoes. Reduce the heat the low. Allow the sauce to simmer for 10 minutes or until thick. Taste for seasoning, adding salt and pepper as needed. Add broth if necessary to achieve the desired consistency.
Reduce the heat to low and allow the sauce to continue to simmer, adding liquid if necessary. The longer the tomatoes are allowed to cook, the more intense their flavor will be. Serve the sauce spooned over polenta, spaghetti, or tossed with your favorite pasta, topping with freshly grated Parmesan cheese if desired.