• 1 good pour of olive oil
• 2 to 4 cloves of garlic (or a nice sized shallot), minced
• 2 or 3 ripe tomatoes. Peel and remove seeds, then dice very small.
• 1/4 cup white wine
• 4 oz. (1 stick) butter, cut into chunks (Substitute olive oil for vegan option.)
• Salt and pepper to taste
• Fresh herbs such as parsley, chives, or tarragon, diced

1. Place a small saucepan on medium high heat. Add olive oil and minced garlic. Cook for a few seconds.
2. Add diced tomatoes and cook, stirring constantly, for 2 to 3 minutes.
3. Add white wine to deglaze the pan and reduce the liquid by half.
4. Remove pan from the heat and add butter. Stir constantly, until butter is melted and the sauce looks creamy.
5. Add salt and pepper and fresh herbs.

Note: An easy way to peel tomatoes: Remove the core, plunge the tomatoes into boiling water for 10 to 15 seconds. Remove from the pot and plunge the tomatoes into an ice water bath. The skin slips right off.

Recipe by LEAP Kitchen Manager Jeff Bland. Photo from WDBJ7’s Here@Home.