Ingredients:

  • 2 pints (500g) cherry tomatoes, halved
  • 3 tbsp (45ml) extra virgin olive oil
  • 4 cloves (20g) garlic, thinly sliced
  • 1/2 tsp (3g) crushed red pepper flakes
  • 1 tsp (6g) kosher salt
  • 1/4 tsp (1g) freshly cracked black pepper
  • 1/4 cup (15g) fresh basil leaves, torn by hand
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Place the olive oil and sliced garlic in a cold skillet. Turn the heat to medium and cook for 2-3 minutes until the garlic is fragrant and pale golden.
  2. Stir in the red pepper flakes and cook for an additional 30 seconds.
  3. Increase heat to medium-high and add the halved cherry tomatoes and salt. Let the tomatoes sit undisturbed for 2 minutes to develop a slight sear.
  4. Using a wooden spoon, gently press down on the tomatoes to release their juices. Continue cooking for 10-12 minutes, stirring occasionally, until the sauce reaches a thick, jammy consistency.
  5. Remove the pan from heat. Stir in the cracked black pepper and torn basil leaves.
  6. Stir in the lemon juice for brightness if desired.