Cherry Tomato Sauce for Pasta

John, a cook on AllRecipes.com posted this recipe using pureed cherry tomatoes. Of course, he's right that the best ways to eat cherry tomatoes are plucked warm off the vine and eaten raw standing right in the garden. The next best is raw, in a salad, the "third best is with penne pasta."

Here's his recipe:

2 cups cherry tomatoes 

2 tablespoons olive oil

2 cloves garlic, sliced

Salt and ground black pepper to taste

2 cups chicken broth

2 tablespoons fresh oregano leaves

1/2 teaspoon red pepper flakes

Combine cherry tomatoes, oil, garlic, and salt in a saucepan over medium-low heat. Cook and stir until garlic is just toasted, 2 to 3 minutes.

Pour chicken broth into tomato mixture; bring to a simmer and cook until tomatoes start to collapse and burst, about 10 minutes. Stir oregano and red pepper flakes into tomato mixture.

Puree tomato mixture with an immersion blender until sauce is smooth. Cook down until it is the consistency of a tapenade.

Serve over pasta with 1/2 cup grated Parmigiano-Reggiano cheese