Ingredients:

  • 1/3 cup extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 tsp red pepper flakes
  • 2 pints cherry tomatoes, washed and stems removed
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1/4 cup fresh basil leaves, torn by hand

Instructions:

  1. Place the skillet over medium heat. Add the olive oil and sliced garlic. Sauté for 2–3 minutes until the garlic is pale gold and smells nutty. Stir in the red pepper flakes for 30 seconds.
  2. Increase heat to medium-high and add the cherry tomatoes. Spread them in a single layer. Let them sit undisturbed for 3–4 minutes until the skins begin to pop and char slightly.
  3. Stir the tomatoes frequently. Use the back of a wooden spoon to gently press down on about 1/3 of the tomatoes to release the interior pulp. Continue cooking for 8–10 minutes until the liquid has thickened into a glossy, syrupy glaze.
  4. Stir in the salt and black pepper. Remove the pan from the heat immediately and fold in the torn basil.