Grill

I love cherry tomatoes. They are delightful little flavor bombs. I most commonly eat them as nature intended, because they are as close to perfect as can be. I decided to turn them into a sauce, leaving some of them whole to burst in the mouth. I combined the sauce with some cheesy polenta for a comforting but fresh meal. The sauce could also be used over grilled summer squash or eggplant, grilled polenta slices, pasta, or gnocchi.

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