Ingredients:

  • 2 lbs cherry tomatoes, halved
  • 4 cloves garlic, thinly sliced
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup extra-virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes

Instructions:

  1. Place a 12-inch stainless steel or cast-iron skillet over medium heat. Add the olive oil and sliced garlic, sautéing for 1–2 minutes until fragrant and translucent, ensuring the garlic does not brown.
  2. Increase the heat to medium-high and add the halved cherry tomatoes in a single layer. Sear undisturbed for 3–4 minutes until the skins shrivel and charred spots appear.
  3. Stir in the salt, pepper, and red pepper flakes. Gently press down on some of the tomatoes with a spatula to release juices. Cook for another 5–7 minutes, stirring occasionally, until the sauce thickens into a glossy glaze.
  4. Remove the skillet from the heat and stir in the torn basil leaves immediately until wilted.