{Burst Cherry Tomato Sauce}

En el mercado

2 Tbsp. unsalted butter
2 Tbsp. extra-virgin olive oil
4 crushed garlic cloves
Kosher salt
Freshly ground black pepper
2 pints cherry tomatoes
½ tsp. red pepper flakes

1) Heat the unsalted butter and the extra-virgin olive oil in a large skillet over medium until butter is foaming.
2) Add the garlic cloves, season with kosher salt and freshly ground black pepper, and cook, stirring occasionally, until garlic is aromatic and starting to brown, 1–2 minutes.
3) Add the cherry tomatoes and increase heat to medium-high.
4) Cook, tossing frequently and pressing down on tomatoes with a wooden spoon to encourage skins to split, about 5 minutes.
5) Add the red pepper flakes and toss to combine.
6) Taste and season with kosher salt and freshly ground black pepper, if needed.
7) Spoon tomatoes and pan sauce onto BA’s Best Risotto. Drizzle with oil.