Ingredients:

  • 500g cherry tomatoes
  • 20g garlic, thinly sliced
  • 15g fresh basil leaves, torn
  • 15ml fresh lemon juice
  • 45ml extra-virgin olive oil
  • 3g sea salt
  • 1g cracked black pepper
  • 1g red pepper flakes

Instructions:

  1. Heat the olive oil in the skillet over medium heat. Add the sliced garlic and red pepper flakes. Sauté for 1–2 minutes until the garlic is translucent and fragrant, ensuring it does not turn brown or bitter.
  2. Increase the heat to medium-high and add the cherry tomatoes. Spread them in an even layer. Let them sit undisturbed for 2–3 minutes until the skins begin to blister.
  3. Stir occasionally, pressing down gently with the spoon to help the tomatoes rupture. Continue cooking until about 80% of the tomatoes have burst and released their juices, creating a thick, bubbling liquid.
  4. Reduce the heat to low. Stir in the sea salt, cracked black pepper, and lemon juice.
  5. Remove the pan from the heat and fold in the fresh basil.