Quick Butter Tomato Sauce

This buttery tomato sauce was delicious on everything I put it on — pasta, hunks of crusty bread, a spoon. The recipe was featured in a story on Sept. 25 about pasta sauces that can be whipped up while the water boils.

Quick Butter Tomato Sauce

1½ pints cherry or grape tomatoes

1 tablespoon olive oil

1 tablespoon garlic paste (look for it near the fresh herbs at the grocery store) OR minced garlic

Salt and ground black pepper, to taste

1 to 2 tablespoons balsamic vinegar

2 tablespoons butter

In a large nonstick skillet over medium-high heat, cook tomatoes, stirring frequently, until skins are blistered, about 4 minutes. Stir in olive oil and garlic paste (careful! — it could spatter) and reduce heat to low and cook, stirring occasionally, until tomatoes begin to split open.