Farmers’ markets are bursting with cherry tomatoes all summer, so take advantage of all that sweet juiciness with this super versatile ragout. It’s perfect with some olive-oil roasted spaghetti squash or atop freshly grilled bread.


  • 1 tablespoon extra-virgin olive oil
  • 1shallot, minced
  • 3 sprigs herbs (thyme and oregano work well)
  • 2 cloves garlic, crushed
  • 3 pints cherry tomatoes, halved
  • Salt
  • Pepper
  • 2 tablespoons balsamic vinegar
  • 1/2 cup sliced basil


  1. Heat a pan over high heat. Add olive oil and allow to warm for a few seconds.
  2. Add shallot and herbs of choice, and cook for 2 to 3 minutes.
  3. Add garlic and tomatoes, and stir for a minute. Season with salt and pepper. Cook for 10 to 15 minutes, until tomatoes have softened and juice is released.
  4. Add balsamic and let cook for another 5 minutes.
  5. Turn off heat and add basil. Taste and season as needed.