Author Notes: 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
Food52 Review: This is one of our Big Little Recipes. Read more here: A No-Cook, 2-Ingredient Spin on the Best Tomato Sauce Ever. —The Editors
Makes: 1 1/2 cups
Prep time: 15 min
cups cherry tomatoes (about 8 ounces)
stick unsalted butter, cubed, soft
teaspoon kosher salt
- 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.
- This recipe is a Community Pick!