Inspired by Marcella Hazan’s buttery tomato sauce, this 2-ingredient, no-cook take comes together in the blink of an eye. De-juice cherry tomatoes, then buzz up with butter and salt. Store in the fridge for pasta emergencies. It’s also very good on grilled bread and steamed rice. —Emma Laperruque
Prep the cherry tomatoes. Cut each one in half. Now squeeze out the pulp—either by pinching the tomato or scooping with your fingertip. Discard the pulp and collect the deseeded halves in a 1-cup measuring cup—it should be full by the time you’re done.
Add the prepared tomatoes to a food processor. Blend until smooth. Add the butter and salt. Pulse, scraping down as needed, until cohesive and rosy in color. Use immediately or store in the fridge.
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing stories about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now, she lives in Maplewood, New Jersey with her husband and their cat, Butter.