- 3-4 tbsp Extra Virgin Olive Oil
- 1 Clove of Garlic, whole
- 300g Cherry Tomatoes/ Baby Plum Tomatoes (on the vine)
- 1 tbsp Tomato Puree
- Handful of Fresh Basil, chopped
- A generous pinch of salt
Chop the tomatoes in half, set aside.
Heat a pan on medium heat, peel the garlic clove.
Add the olive oil and garlic to the pan, allow the oil take on the flavour of the garlic for 1-2mins.
Add the tomatoes, tomato puree and pinch of salt mixing well, bring to a simmer.
Lower the flame and simmer for 10mins, add the basil 2mins before you are ready to take off the heat, remove the garlic clove.
The Italian art of simplicity...