Spicy, brown "butter" tomato sauce

This is my favorite quick tomato sauce, and goes really well with gnocchi, which absorbs the sauce. With a generous serving of vegan butter, it might not be the healthiest option, but is perfect for a special dinner!

When I could eat dairy, I used to make this with a beurre-noisette. Unfortunately, you can't make a beurre-noisette with vegan butter as there are not milk solids to separate and brown. However, by allowing the vegan butter a couple of minutes to sizzle before adding the garlic, you can create a richer flavor for the sauce. The tomato juice will emulsify with the butter creating a creamy texture.

Ingredients:

50 g (1/4 cup) vegan butter

5 cloves garlic

350 g (about 2 1/2 cups whole) cherry tomatoes

salt and pepper

pinch of chili flakes (optional)

fresh basil

Method:

1. Peel, halve, and de-germ garlic. Cut tomatoes into quarters

2. Melt butter in medium sauce pan on medium/high heat. Allow butter to sizzle for a couple of minutes

3. Add garlic and chili flakes, if using. Cook until garlic is slightly golden and fragrant, then add tomatoes. Cook tomatoes until they are soft and have begun breaking down, stirring frequently

4. Remove from heat and stir in pasta or gnocchi of choice. Top with fresh basil

Serves 2