Blistered Cherry Tomato Sauce

Ingredients

• 3 tbsp Olive oil
• 500 g (1 lb 1½ oz) Cherry tomatoes, whole
• 3 Garlic cloves, thinly sliced
• ¼ tsp Chilli flakes
• ½ tsp Fine salt
• 1 tsp Balsamic or red wine vinegar
• 1 small handful Fresh basil leaves

You’ll need: Large frying pan

Method

1. 1

   Heat the pan. Warm the oil in a large frying pan over medium-high heat until it shimmers.

2. 2

   Blister. Add the whole tomatoes in one layer with the salt. Leave them mostly undisturbed for 4 to 5 minutes, shaking the pan now and then, until the skins blister and split.

3. 3

   Add the garlic. Lower the heat to medium, add the garlic and chilli flakes and press a few tomatoes with the back of a spoon to release their juice. Cook for 4 to 5 minutes, until the garlic is soft and the juices have thickened.

4. 4

   Finish. Stir in the vinegar, then tear in the basil. Taste and add more salt if needed.

5. 5

   Serve. Spoon over cooked pasta, grains, grilled bread or roasted vegetables, loosening with a splash of pasta water if you want it saucier.