1 tablespoon olive oil
4 cloves garlic, minced
2 cups halved or quartered cherry tomatoes
1 cup white wine
1 cup balsamic vinegar
1/2 cup vodka
1/4 cup fresh basil, chopped
salt
pepper
Heat the olive oil in a wide skillet over medium-high heat then add the garlic. Let the garlic fry just a bit before adding the tomatoes and the wine. Reduce the heat to medium and slowly simmer the tomato mixture until the tomatoes begin to separate from their skins. Add the vinegar and simmer until you have about half a cup of liquid, then add the vodka.
Simmer slowly until you're back down to a bit more than 1/4 cup liquid before adding the basil. Give it a couple more minutes over the heat, until it's at a consistency you like. Taste and adjust the seasoning to your liking and then let it cool just a bit before spreading it on your crust. Choose your toppings wisely, the wrong toppings will easily be overpowered by this rich sauce.
Recipe by: Kelly Sink
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