SUN GOLD TOMATO SAUCE

MAKES ABOUT 1 CUP

THE PROCESS OF THIS IS SIMILAR to My Tomato Sauce (here) using Sun Gold cherry tomatoes as a base. This makes a small amount; for more sauce, increase the amounts proportionally.

2 tablespoons olive oil

½ onion, chopped

1 clove garlic, minced

1 (½-inch) piece fresh ginger, minced

Pinch crushed red pepper flakes

1 pint Sun Gold tomatoes, halved

Salt and pepper

1 tablespoon sherry vinegar

2 fresh basil leaves

Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the onions, garlic, and ginger and sweat until softened, about 5 minutes. Add the red pepper flakes and stir, then add the tomatoes, salt, and pepper. Stir in the vinegar and cook until it’s almost evaporated, then simmer until the tomatoes are softened and the liquid is syrupy, about 12 minutes. Add the basil and cook for a couple minutes more.

Transfer the mixture to a blender. Add the remaining tablespoon oil and process until smooth, then pass through a fine-mesh strainer.