Cherry tomato ragout

Ingredients for 2 servings:

• 500 g cherry tomatoes
• 1 clove(s) garlic
• 1 m.-sized onion(s)
• 20 g butter, cold, cut into small pieces
• 1 tbsp, heaped oregano
• 1 tbsp, heaped parsley
• 1 tbsp olive oil
• 1 tsp, leveled salt
• 1 tsp, heaped sugar
• 1 chili pepper(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

the best sauce for your pasta

Halve the cherry tomatoes lengthwise. Finely dice the onions, chili, and garlic. Heat the olive oil in a pan and add the cherry tomatoes. Add salt and sugar, and sweat with the onions and garlic until translucent, until the juices run from the tomatoes. Simmer gently for one minute. Add the cold butter pieces and swirl until the butter and the cooked tomato juice combine to form a sauce and everything forms a thick consistency. The tomatoes should be half cooked and their skins shriveled. Add the fresh herbs and mix well. Do not boil any further. Tip: Toss directly with a side dish. Tastes great with gnocchi. Any pasta will do. Also delicious on potato pancakes. If the sauce isn’t thin enough, add a tablespoon or two of pasta water. Parmesan cheese completes this delicious and simple pasta dish.