I think I put this in Cooking with Cattitude II, but as I am not near my copy, I can't check. However, I do have the recipe where I can get at it, so here goes...
2 tbsp butter
1 lb fresh tomatoes quartered*
freshly ground pepper
In non-reactive skillet, melt butter over moderately high heat, until bubbling. Add tomatoes and toss to coat with butter. Sprinkle generously with sugar, and freshly ground pepper. Saute until tomatoes begin to release their juice. Turn heat down to medium low, and let cook until the tomatoes break down and there is lots of juice, stirring from time to time. Turn heat back up, to reduce the juice and thicken it to a loose sauce. Remove from heat and allow to cool somewhat. Remove skins. Combine with...
250g soft cream cheese
handful fresh basil, roughly chopped
6 cloves roasted garlic**
1/4-1/2 tsp sambal oelek***
freshly ground pepper
Work all ingredients together, being sure to leave bits of tomato and garlic for texture. Do not puree. Serve with crusty bread, pita chips, crackers or vegetable crudites.
* I like the Campari variety, sold "on the vine". They are small, firm, juicy, and as sweet and flavourful as any tomato going, and they absolutely blossom when cooked. The only way to get a better tomato is to grow them yourself and pick them right before using them. In the absence of Camparis, I would use Romas, cut into small bite-sized pieces.
** To roast individual garlic cloves:
Preheat oven to 250 F. Break apart a head of garlic, leaving the skins on the individual cloves intact. Place in a small ovenproof dish or cast iron skillet. Add 1/2 cup olive oil, salt and pepper to taste, two or three sprigs of fresh thyme and a bay leaf (optional). Place dish or skillet in oven and bake for 40-60 minutes, turning the garlic cloves occasionally, until very tender. Remove from oven and allow to cool. Store in the oil, in a glass jar.
***Sambal Oelek is an Asian chili paste, readily available in the Asian section of your supermarket or in Asian specialty stores.
The tomato concoction is wonderful as a pasta sauce, with a little parmesan and some basil tossed in at the end. It's also great, as is, spooned over scrambled eggs.