Sungold Tomatoes with Crispy Garlic Butter
These stewed sungold tomatoes are packed with flavor, and perfect to add to any kind of meal. I treat them as a meal on their own, paired with crusty bread and a crispy garlic butter made from the garlic used to season the recipe. The ingredients are simple, but the flavors are intense, making this Sungold Tomatoes & Crispy Garlic Butter recipe one of my favorite late summer to early fall meals.
Equipment
- 1 chef's knife
- 1 stainless steel pan
Ingredients
- 3 cloves garlic sliced
- 2 pints sungold tomatoes halved
- 1/4 cup fresh basil leaves
- 1/2 cup fresh dill finely chopped
- 1/2 teaspoon red pepper flakes
- Olive oil as needed
- Kosher salt & fresh ground pepper as needed
- 2 tablespoons softened butter salted
- 2 slices toasted sourdough bread optional, for serving
- 1 ounce freshly grated parmesan optional, for serving
Instructions
- Put a skillet on medium heat. Add a generous glug of olive oil to it, about 2 tablespoons.
- Add in the garlic slices, season with salt and let them sizzle for about 2-3 minutes or until golden brown and crisp. Remove them from the pan and reserve for later, but leave the remaining oil.
- Add the sungold tomatoes directly into the pan. Season with salt, pepper and red pepper flakes. Let them cook for 1-2 minutes until they start to break down and turn jammy.
- Add in the basil leaves and stir. Continue to let the tomatoes simmer until the liquid starts to reduce by half, this should take about 3-4 minutes.
- Take the tomatoes off the heat and stir in the dill. Set this aside.
- Add the garlic chips to the softened butter and smash together to create a crispy garlic butter. You can keep the garlic chunks as big or as small as you like. Spread on top of the sourdough.
- Add the tomatoes to a bowl or plate, or pile them directly on top of the toasts. Grate on fresh parmesan if you like, and serve warm!