Cherry Tomato Five-Minute Sauce

     This weekend I had the opportunity to head out to Aspen to the Food and Wine Classic.  It was a totally amazing experience. While I was there I had the chance to meet Chef John Besh and a few other amazing chefs.  Chef Besh is one of the nicest people I have met.  His new cookbook "My Family Table" is really inspiring, as he is.  It is his passionate plea for returning to home cooking and we thought this recipe would be great one to share with you.  If you love to cook, this book might be a good one to add to your collection.

Recipe:
Makes 1-1/2 quarts

Ingredients:
1/4 cup olive oil
2 quarts ripe cherry tomatoes, halved
2 teaspoons crushed red pepper flakes
4 cloves garlic, crushed
leaves from 4 sprigs of fresh basil
salt
fresh ground pepper

Direction:
1. Heat the oil in the large saucepan over high heat. Add the tomatoes, pepper flakes, and garlic and bring to a boil.  Reduce the heat to medium and cook for another 5 minutes, stirring occasionally with a wooden spoon.  Add basil.

2. Pour sauce into a food mill and puree.  Season with salt and pepper.

You can eat it over pasta or freeze it for another day.

The cut down version:
Ingredients:
1 TBS olive oil
1 pint ripe cherry tomatoes, halved
a pinch of crushed red pepper flakes
1 clove garlic, crushed
fresh basil leaves
salt
fresh ground pepper

cook the same way

Chef Andrew Zimmern from Bizarre Foods, Chef Paul Qui winner of Top Chef 12 and Chef John Besh.