Ingredients:

  • 2 pints (500g) cherry tomatoes
  • 3 tbsp (45ml) extra virgin olive oil
  • 4 cloves (20g) garlic, thinly sliced
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • ¼ cup (10g) fresh basil leaves, torn
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Heat the extra virgin olive oil in the skillet over medium heat. Add the sliced garlic and sauté for 1–2 minutes until fragrant and translucent; ensure the garlic does not brown or burn.
  2. Increase the heat to medium-high and add the whole cherry tomatoes. Cook undisturbed for 3–4 minutes until the skins begin to blister and char slightly. Stir and continue cooking for another 5 minutes until the tomatoes burst and release their juices.
  3. Use the back of your wooden spoon to gently press down on about half of the tomatoes, releasing their pulp into the pan. Stir constantly for 2–3 minutes as the juices combine with the olive oil to create a velvety, cohesive sauce.
  4. Stir in the salt, pepper, and lemon juice, then remove from heat and fold in the torn basil.