tomato basil pan sauce

13 Oct

Too many tomatoes, not enough time. This week I inherited a large bag of beautiful cherry tomatoes from some good friends and gardeners in Red Deer. So at 10 o’clock last night I found myself stirring up an old favourite: tomato basil pan sauce. This is the perfect sauce to top chicken or beef, and it is very quick with limited ingredients.

    1 tbsp butter
    1 tbsp extra virgin olive oil
    2-3 cups cherry tomatoes, halved
    1 tsp sugar
    1/2 cup roughly chopped basil leaves
    sea salt and black pepper

Pan-fry, barbeque, or roast the chicken or beef of your choice. In the meantime, place the butter and oil in the pan and heat at medium temperature until the butter is bubbling. Add tomatoes and cook for 3 minutes or until just beginning to soften. Stir in the basil, sugar, salt and pepper. To serve, place spinach leaves or other salad on a plate, top with chicken and spoon the pan sauce over everything. Looks elegant, tastes amazing, and I suspect it is super healthy as well!

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