Author Notes
The beauty of this recipe is fourfold. First, the tomatoes go in whole, meaning no prep work. Second, cherry tomatoes are good year round, so they're just as good in the summer as they are in winter. Third, bursting tomatoes make for a delightful, light sauce. Last, and not least, if you eat the whole thing you get wasted. {Ohhh, I kid with you. Have a gatorade and an aspirin the next morning and you'll be totally fine.}
—theicp
Ingredients
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1
Pint cherry tomtaotes
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1
c. Vodka
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1/2
c. Chicken or vegetable stock
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1
Clove of garlic, minced
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Kosher salt & pepper
Directions
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Bring a sauce pan to medium heat. Add the vodka and let it reduce by half. Add the chicken or veggie stock and slightly bump up heat to a simmer.
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Add the whole tomatoes, shaking every few minutes in the pan, until they begin to soften. {Between 7-10 minutes.}
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Stir in the minced garlic at the last minute. Serve once the garlic becomes fragrant, topping the tomatoes over rice or croutons. Reserve the juices to pour over the tomatoes.
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