I put together this recipe on a whim yesterday when I realized that my avocados weren’t ripe enough for guacamole but I really wanted to have a little chips n dip. Know the feeling? I know it’s not pasta but this could also be a dope pasta sauce if you added a bit more tomatoes and some garlic. Check out the recipe below for my bursted tomato salsa 🍅 with goat cheese. It’s simple and suuuuuper delish. Hope you love it as much as I love you!

1 tbsp olive oil
6 oz cherry tomatoes
Half bunch scallion chopped (greens only)
Half bunch cilantro chopped (no stems)
2 tbsp goat cheese

Add olive oil to a small sauce pan or sauté pan and put on medium high heat. Once warm, add the cherry tomatoes and cook for about 5 minutes or until beginning to slightly char. Turn heat down to medium low and cover. Cook for about 5 more minutes until you notice the tomato skin beginning to tear and tomatoes are beginning to pop. Take off the heat and add to a medium mixing bowl. Slightly smash the tomatoes with the back of a spoon to break them up a bit. Add in your scallions, cilantro, and crumbled goat cheese. Mix all together and taste for acid and salt. Add a little lemon juice if you want a bit more zinga zing. Pour into a small serving dish and dip your favorite chip in there, mix it in with your eggs in the morning, or turn it into a freaking delicious pasta sauce 🌏 The choice is yours.