Ingredients:

  • 600g cherry tomatoes
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 tsp crushed red pepper flakes
  • 1/4 cup fresh basil leaves, torn
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil in a 12-inch stainless steel or cast iron skillet over medium heat. Add the sliced garlic and red pepper flakes and sauté for 1–2 minutes until fragrant and pale gold, ensuring the garlic does not brown.
  2. Increase heat to medium-high and add the whole cherry tomatoes in a single layer. Let sit undisturbed for 3–5 minutes until skins blister and char. Stir occasionally and press down on some tomatoes to help them burst.
  3. Continue cooking for 10–15 minutes until the tomatoes have collapsed into a chunky, jammy consistency and the liquid has reduced by half.
  4. Reduce heat to low. Stir in the sea salt, black pepper, and lemon juice.
  5. Remove the pan from heat and fold in the torn basil leaves using residual heat to wilt the leaves.