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Blistered Tomato Butter White Wine Garlic Basil Sauce

Blistered Tomato Butter White Wine Garlic Basil Sauce

Updated November 3, 2026

A simple yet deeply flavorful pan sauce built on blistered cherry tomatoes, white wine, garlic, and fresh basil finished with butter. Perfect over pasta, grilled chicken, or crusty bread, this sauce comes together in under 30 minutes and tastes like it took all day.

This sauce is best served immediately while the butter is still emulsified and the basil is fresh and bright. This sauce pairs beautifully with spaghetti, linguine, or pappardelle. Reserve about half a cup of pasta cooking water before draining to help marry the sauce to the noodles.

For a non-alcoholic version, substitute the white wine with low-sodium chicken broth or vegetable broth and add a small squeeze of fresh lemon juice for brightness. Store in an airtight container in the refrigerator for up to 3 days before serving.

Cook time
25 min
Rating
…

Ingredients

Scale
Measurement units
  • cherry tomatoes
  • 4 tablespoons unsalted butter
  • garlic cloves
  • ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • ¼ cup fresh basil leaves
  • olive oil
  • ½ teaspoon kosher salt
  • black pepper
  • red pepper flakes

Instructions

Prep garlic and basil
Peel and thinly slice garlic cloves.
Pick the fresh_basil leaves from the stems and set aside.
Equipment: cutting board, knife
Heat the olive oil
Heat olive oil in a large skillet over medium-high heat until the oil shimmers and just begins to smoke slightly.
Equipment: large skillet, Large skillet or sauté pan (at least 10 inches), Wooden spoon or heat-safe spatula
Blister the tomatoes on one side
Add cherry tomatoes to the skillet in a single layer.
Do not stir — let the tomatoes blister and char on one side.
Equipment: large skillet, Large skillet or sauté pan (at least 10 inches)
Finish blistering and burst the tomatoes
Stir the tomatoes once and continue cooking until blistered all over and beginning to burst.
Use the back of a spoon or spatula to gently press a few of the tomatoes to release their juices.
Equipment: large skillet, spatula, Wooden spoon or heat-safe spatula
Add garlic and red pepper flakes
Reduce the heat to medium and add the sliced garlic cloves and red pepper flakes if using.
Stir and cook until garlic is fragrant but not browned.
Equipment: large skillet, Wooden spoon or heat-safe spatula
Deglaze with white wine
Pour in the white_wine and stir to scrape up any browned bits from the bottom of the pan.
Let the wine simmer until it reduces by about half.
Equipment: large skillet, Large skillet or sauté pan (at least 10 inches)
Mount the butter
Reduce the heat to low.
Add the butter one tablespoon at a time, stirring constantly after each addition until fully melted and incorporated into the sauce.
Equipment: large skillet, Wooden spoon or heat-safe spatula
Season the sauce
Season the sauce with salt and black pepper.
Taste and adjust seasoning as needed.
Finish with basil and serve
Remove the skillet from the heat and tear the fresh_basil leaves directly into the sauce.
Stir gently to combine and serve immediately.
Equipment: large skillet, Large skillet or sauté pan (at least 10 inches), Wooden spoon or heat-safe spatula

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