Ingredients:

  • 4 cups (750g) cherry tomatoes, halved
  • 4 tbsp (60ml) extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • ½ tsp (3g) salt
  • ¼ tsp (1g) cracked black pepper
  • ¼ cup (15g) fresh basil leaves, chiffonade
  • ½ cup (50g) Parmesan cheese, freshly grated
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Place the skillet over medium heat and add the olive oil. Once the oil shimmers, add the sliced garlic. Sauté for 1–2 minutes until the garlic is fragrant and pale gold, ensuring it does not brown.
  2. Increase heat to medium-high and add the halved cherry tomatoes. Season with salt and pepper. Cook undisturbed for 3–4 minutes to allow the bottoms to sear, then stir occasionally until the skins shrivel and pop.
  3. Using a spatula, gently press down on the softened tomatoes to help them break down. Continue cooking for another 8–10 minutes until the liquid reduces and thickens into a velvety, glossy consistency.
  4. Stir in the fresh basil and lemon juice, then remove from heat immediately to keep the herbs vibrant.