Ingredients:

  • 2 cups (300g) cherry tomatoes
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 cloves (15g) garlic, thinly sliced
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tbsp (15ml) balsamic vinegar
  • 1/4 cup (10g) fresh basil leaves, torn
  • 2 tbsp (15g) grated Parmesan cheese

Instructions:

  1. Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers. Add the whole cherry tomatoes in a single layer and let them sit undisturbed for 2–3 minutes until the skins begin to pucker and develop mahogany-colored charred spots.
  2. Toss the tomatoes gently, then add the sliced garlic, salt, and pepper. Sauté for another 2 minutes, stirring occasionally, until the garlic is golden and fragrant and about 20% of the tomatoes have naturally burst.
  3. Pour in the balsamic vinegar and stir rapidly for 60 seconds to emulsify the liquid with the oil and tomato juices, creating a glossy glaze. Remove from heat immediately.
  4. Fold in the torn basil leaves and Parmesan cheese, allowing the residual heat to wilt the basil.