Cherry Tomato Pasta Sauce in 20 Minutes

Instructions:

1. Heat the olive oil over medium-high heat until it shimmers.
2. Add the whole cherry tomatoes in a single layer. Leave them undisturbed for 3–4 minutes until the skins begin to brown and slightly char.
3. Stir gently and continue cooking for another 5–7 minutes until approximately 70% of the tomatoes have burst, releasing a thick, syrupy liquid.
4. Reduce the heat to medium. Create a small well in the center of the pan and add the sliced garlic and red pepper flakes.
5. Sauté for 60–90 seconds—just until the garlic becomes translucent and smells nutty, but before it turns mahogany-brown.
6. Using the back of your spoon, gently press down on any remaining whole tomatoes to release their juices.
7. Stir the sauce constantly for 2 minutes; the oil and tomato juices will emulsify into a glossy, orange-hued glaze.
8. Remove from heat and stir in the torn basil and lemon juice.