Ingredients:

  • 2 pints (500g) cherry tomatoes, whole
  • 1/4 cup (60ml) extra virgin olive oil
  • 4 cloves (20g) garlic, thinly sliced
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) freshly cracked black pepper
  • 1/4 cup (10g) fresh basil leaves, torn
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Place the skillet over medium heat. Add the olive oil and sliced garlic. Sauté for 1–2 minutes until the garlic is fragrant and translucent, but not browned.
  2. Increase the heat to medium-high and add the whole cherry tomatoes. Sprinkle in the salt and black pepper.
  3. Cook, stirring occasionally, for 8–12 minutes until the tomato skins wrinkle and burst. Use a spoon to gently press down on any stubborn tomatoes to release their juices.
  4. Once the tomatoes have broken down into a thick, chunky consistency and the liquid has reduced by half, remove the pan from the heat.
  5. Stir in the torn basil leaves and lemon juice.