- 3 Tablespoons extra virgin olive oil
- 3 large cloves garlic, sliced as thinly as possible
- 2 lb. cherry tomatoes, rinsed and halved
- 1 teaspoon kosher salt plus more to taste
- Freshly ground black pepper
- 1 cup lightly packed fresh basil leaves, very thinly sliced
In a large sauté pan, heat the oil and garlic over medium-low heat, stirring occasionally, until the garlic is softened but not browned. Add the tomatoes, salt and pepper to taste. Toss gently to coat and then raise the heat to medium. Simmer, stirring occasional and adjusting the heat to maintain a lively but not-too-vigorous simmer, until the tomatoes have been reduced to a thick, pulpy sauce, about 15 to 20 minutes. Remove from the heat and sprinkle on the basil. Stir to combine thoroughly. Serves 4.
Suggested serving:
- 1 lb. cooked farfalle pasta
- Spooned atop grilled shrimp, scallops or whitefish
- Spread on thick slices of garlic bread
- Want to add cheese? 5 oz. ricotta salata, cut into ¼ inch dice