Tomato & Butter Sauce

Things around here got a little crazy for a bit with crazy margins, dropping sidebars and font so light in color it might as well have been invisible.  Thanks for putting up with me and my crazyness, you guys rock the house. *Doing crazy 80’s rock hand gesture while teasing hair and gassing myself with Aqua Net*

During this time of madness where I was obsessed with getting things straight, I needed to make dinner simple and quick.  I’ve read about this tomato and butter sauce before somewhere but I couldn’t remember where so I just made it up as I went.  It was an on the fly thing, but sometimes that is when you make your best stuff.

I had a carton of some local cherry tomatoes that I bought at the produce stand just a few days before.  I got them because they were such a great price and they were so cute, I just wanted to pinch their cheeks…..if they had cheeks.  I usually don’t buy fresh tomatoes unless I already have a plan for them, otherwise they are bound to go bad in my fridge.   I decided before it was too late I better put these darling little babies to good use.

You will be in shock, shock I tell you with the taste of this sauce! It is pretty awesome considering it has so few simple ingredients.  You may never go back.

WARNING! The use of butter here is crazy huge, so let’s agree to keep it on the DL (down low) from your cardiologist or anyone with a name ending in M.D.

It would be a good idea if you blanched the tomatoes first and peeled them, but like I said I was tired and sort of skipped that step…..ok not sort of, I did skip it.

In a large sauce pan over med-high heat add 5 tablespoons of butter, onions, garlic and tomatoes.  Let it all simmer, stirring occasionally, until the cherry tomatoes start to pop.

Once the tomatoes start to pop, take a potato masher or the back of a wooden spoon and crush the tomatoes.  You want to wait for the skin to pop or you could end up with tomato juice squirt all over you.  Add 1/3 cup of water or chicken broth, lower heat and simmer for about 20 minutes, stirring occasionally.

Meanwhile back at the chicken ranch.  Wash about 1 1/2 lbs or 4 pieces of chicken and pat dry with a paper towel.  I am partial to thighs, but legs or breast will work, although you may need to cook the breast longer.  Rub the chicken down with 2-3 tablespoons of your favorite italian seasoning, salt and pepper.  Over medium-high heat, melt 2-3 tablespoons of butter in a fry pan, add 2 crush garlic cloves and chicken.

Don’t forget to check you sauce and stir, u don’t want it to stick.

Don’t mess with the chicken too much.  Let them brown on each side for about 5 – 6 minutes, or until juices run clean, adding more butter 1 tablespoon at a time if necessary.

During this time you should put a pot of water to boil, and boil the pasta until al dente.

Transfer the chicken over to the sauce, and let simmer for about 5 minutes.  You can add a little bit of the chicken butter too if you want.

What the heck, right?  Go big or go home!

Now as if the butter content wasn’t enough why don’t we top the whole thing off with a few crumbles of goat cheese.  Why?  Because you can!

Pile up your pasta, spoon sauce over pasta, sprinkle goat cheese over top, garnish with some fresh basil and plate the chicks.

Chicks..maaaaan!

Purrrrrr, hello sweet mama! Where have you been all my life?

This sauce is awesomeness, and surprisingly creamy without the goat cheese.  If you add the goat cheese you get some extra creamyness not to mention awesome goat cheeseyness.

Is there a limit to how many “ness’es” one can use in a single post?

Anyway it was great and incredibly flavorful all with simple basic ingredients that you probably already have in your frig.

The spousal figure was in love with this dish, minus the goat cheese.  He has some personal issues with what he calls “fancy” cheese.

Peace Out Girl Scout!

– Chick who hides from anyone with a name ending in M.D.

Print Recipe

Tomato & Butter Sauce

• 25 cherry tomatoes
• 7 tablespoons of butter, divided
• 1 large onion, diced
• 5 cloves of garlic
• 1/3 cup of chicken stock
• 4 chicken thighs, skinless

In a large sauce pan over med-high heat add 5 tablespoons of butter, onions, garlic and tomatoes. Let it all simmer, stirring occasionally, until the cherry tomatoes start to pop.

Once the tomatoes start to pop, take a potato masher or the back of a wooden spoon and crush the tomatoes. You want to wait for the skin to pop or you could end up with tomato juice squirt all over you. Add 1/3 cup of water or chicken broth, lower heat and simmer for about 20 minutes, stirring occasionally.

In the meantime,  wash about 1 1/2 lbs or 4 pieces of chicken and pat dry with a paper towel. I am partial to thighs, but legs or breast will work, although you may need to cook the breast longer. Rub the chicken down with 2-3 tablespoons of your favorite italian seasoning, salt and pepper. Over medium-high heat, melt 2-3 tablespoons of butter in a fry pan, add 2 crush garlic cloves and chicken.

Don’t forget to check you sauce and stir, u don’t want it to stick.

Let the chicken brown on each side for about 5 – 6 minutes, or until juices run clean, adding more butter 1 tablespoon at a time if necessary.  During this time you should put a pot of water to boil, and boil the pasta until al dente.

Transfer the chicken over to the sauce, and let simmer for about 5 minutes. You can add a little bit of the chicken butter too if you want.

Now as if the butter content wasn’t enough why don’t we top the whole thing off with a few crumbles of goat cheese. Why? Because you can!

Pile up your pasta, spoon sauce over pasta, sprinkle goat cheese over top, garnish with some fresh basil and plate the chicks.

Chicks..maaaaan!