Ingredients:

  • 2 cups (300g) cherry tomatoes, washed and dried
  • 3 cloves (15g) garlic, thinly sliced
  • 1/4 cup (10g) fresh basil leaves, torn
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (14g) unsalted butter
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until it shimmers.
  2. Add the whole cherry tomatoes in a single layer and let them sit undisturbed for 2–3 minutes until the skins blister and develop mahogany-colored char marks.
  3. Gently toss the tomatoes using a spatula and lightly press down on a few of the larger tomatoes to encourage them to burst.
  4. Stir in the sliced garlic and cook for another 2 minutes, or until the garlic is fragrant and golden.
  5. Reduce heat to low and stir in the butter, salt, and black pepper for 60 seconds, stirring constantly to create a glossy glaze.
  6. Remove from heat immediately and fold in the torn basil leaves.