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extra-virgin olive oil garlic mixed cherry tomatoes kosher salt fresh oregano fresh basil red pepper
Viewed: 53 - Published at: 8 years agoIngredients
- 1/4 cup extra-virgin olive oil
- 2 tablespoons garlic, thinly sliced
- 2 quarts mixed cherry tomatoes, halved
- Kosher salt and freshly ground pepper
- 1 tablespoon chopped fresh oregano
- 2 tablespoons fresh basil leaves, cut into chiffonade
- Crushed red pepper flakes, to taste
Method
- In a large saute pan, heat the oil over low heat.
- Add garlic and saute for 30 seconds.
- The garlic should not take on any color.
- Add the cherry tomatoes to the skillet, and continue to saute.
- Season with salt to taste.
- The tomatoes will release their juices; continue cooking until fairly dry.
- Add oregano and basil and mix to incorporate.
- The sauce should be chunky, fresh looking, and not too thin.
- Season with salt, pepper, and red pepper flakes to taste.
- Serve immediately.
