Ingredients:

  • 2 lbs cherry tomatoes, halved
  • 4 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp granulated sugar
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes and sauté for 60–90 seconds until fragrant and pale gold.
  2. Increase heat to medium-high and add the halved cherry tomatoes. Stir occasionally for 7–10 minutes until skins wrinkle and tomatoes burst.
  3. Use a wooden spoon to gently press any remaining whole tomatoes. Lower heat to medium and simmer for 5 minutes until the sauce becomes a thick, glossy emulsion.
  4. Remove pan from heat. Stir in salt, pepper, and sugar. Fold in torn basil leaves and grated Parmesan cheese.