Ingredients:

  • 2 cups (300g) cherry tomatoes
  • 2 cloves (10g) garlic
  • 2 tbsp (5g) fresh basil leaves
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tbsp (15ml) balsamic vinegar
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Heat the olive oil in a 12 inch stainless steel or cast iron skillet over medium high heat until it shimmers. Note: This ensures the tomatoes sear immediately upon contact.
  2. Add the cherry tomatoes in a single layer. Leave them undisturbed for 2-3 minutes until the skins pucker and develop mahogany colored charred spots.
  3. Stir in the sliced garlic and a pinch of salt. Sauté for 60 seconds until the garlic is fragrant and translucent.
  4. Pour in the balsamic vinegar. Stir constantly for 1-2 minutes as the vinegar bubbles and thickens.
  5. Remove from heat immediately once the liquid reduces by half. Note: This prevents the glaze from becoming too acidic or burnt.
  6. Fold in the fresh basil and black pepper just before serving.