Ingredients
1 teaspoon extra-virgin olive oil
1 garlic clove, coarsely chopped
3 pounds tomatoes (combination of Roma and Holland, cut in wedges, and cherry and pear left whole)
1 sprig of fresh thyme
1/4 cup dry white wine
1/2 cup Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
Kosher salt and freshly ground black pepper
12 basil leaves, stacked, rolled, and cut into fine strips
1 cup dried orecchiette, cooked al dente
Preparation
In a large skillet, heat the oil over medium heat. Add the garlic and fry until it begins to turn gold, about 1 minute.
Increase the heat to medium-high and add the tomatoes and thyme. Cook, stirring gently, until the skin begins to loosen from the tomatoes, about 2 minutes. Add the wine and cook 1 minute more. Add the chicken stock and simmer about 2 minutes. Season with salt and pepper.
Remove the thyme and ladle the tomatoes into serving bowls. Garnish with the basil leaves and pasta.
