The short English tomato season is the only time it is really worth making this sauce, and it makes it all the more special because of it. Out of season, cherry tomatoes are both too expensive and flavourless to make good sauces from.
The key to this recipe, like most tomato-based sauces, is cooking it slowly. It tastes so good you can eat it on its own with a chunk of bread, but I usually toss it in spaghetti for a hearty, healthy dinner.
Fresh cherry tomatoes, around 30 – 40 (the riper the better!)
2 garlic cloves, peeled and quartered
2 tbsp olive oil
20 – 30 fresh basil leaves
Heat the oil in a heavy-bottomed, non-stick saute or frying pan. Add the garlic and cook for 1 minute.
Turn the heat down very low, and then add the tomatoes. Cover the pan and cook for about 30 minutes, or until the tomatoes are very soft and starting to disintegrate.
Turn off the heat and add the basil leaves. Leave to stand for a few minutes.
Remove the garlic cloves, stir in a little fresh olive oil (you can use chilli oil to give it a nice kick), season with salt and pepper and serve as you choose. Divine! It also keeps well for a few days in the fridge.