This great sauce is super easy to prepare and wonderful on grilled or sautéed chicken, shrimp and fish. You can add just about any chopped fresh herb you like at the end. I put the whole sprig of basil into the sauce at the beginning and let it cook with the sauce until the very end when I take the sprig out and discard it. I leave it whole because I like how the basil infuses the sauce and if you do this with chopped basil from the get go the basil turns dark grey. I like the super bright parsley for color. Even if you put chopped basil in at the end, it will still turn dark.
Makes About 3 Cups
3 Tablespoons XVOO
4 Tablespoons Unsalted Butter, Divided in Half
3 Garlic Cloves, Minced
1 Medium Red Onion, Thinly Sliced
2 Pints Red Grape or Small Cherry Tomatoes, Cut in Half Lengthwise
1 Cup White Wine
1 Sprig Fresh Basil
2 Tablespoons Chopped Flat Leaf Parsley
1 Teaspoon Coarse Sea Salt Total
½ Teaspoon Freshly Ground Black Pepper Total
Pinch of Crushed Red Pepper Flakes
Heat the XVOO and 2 tablespoons of the butter in a large sauté pan over medium high heat until butter is melted and bubbly. Add the minced garlic and the red onion, half of the salt and pepper and all of the red pepper flakes and sauté until onion is translucent, about 5 minutes.
Add the tomato halves and the basil sprig and stir to combine. Sauté the mixture until the tomatoes begin to soften and add the rest of the salt and pepper. Add the wine and reduce by about a third. Lower heat and cook until the sauce begins to thicken and the tomatoes are very soft and have fallen apart, about 20 minutes.
Remove from heat and stir in the remaining 2 tablespoons of butter a little at a time until the butter is incorporated. Stir the chopped parsley through the sauce.
Cherry Tomato Compote