This is one of the most basic, easy, and delicious summer meals I make using backyard cherry tomatoes. Pick the ripest ones, maybe a couple of pints, and the sauce is almost done.
A little mystery: Can anyone explain why cherry tomatoes right next to each other on the same stem can ripen at such different rates given the same microclimate?
Servings: 4
To quickly cut the tomatoes, arrange them on a round plastic storage container lid, invert a second lid, and hold gently but firmly over the tomatoes then slice between the lids with a serrated knife — voila — they will all be halved quickly using this trick I learned from my son.