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–+ servings

Sungold Tomatoes with Crispy Garlic Butter

5 | 2 reviews
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.
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 30 minutes
Servings: 2 people

Equipment

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 

  1. Put a skillet on medium heat. Add a generous glug of olive oil to it, about 2 tablespoons.
  2. 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.
  3. 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.
  4. 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.
  5. Take the tomatoes off the heat and stir in the dill. Set this aside.
  6. 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.
  7. 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!