- 3 pints (approx. 6 cups) cherry tomatoes, halved if large – assorted types okay
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic, whole
- ½ cup, Kalamata olives, pitted and halved
- 3–4 tbsp fresh oregano, leaves chopped
- 1 cup fresh basil, cut into ribbons or coarsely chopped
- 2 tsps unsalted butter (optional)
- Freshly-ground black pepper and salt, to taste
- Freshly-grated Parmigiano-Reggiano (optional for serving)
- Add olive oil to cold pan. Smash garlic cloves directly into oil, slowly softening garlic over gently heat to infuse the oil with flavor. Turn down heat if garlic starts to brown too quickly.
- Once garlic is soft and lightly golden, turn heat up to medium and add Kalamata olives or other flavor boosters mentioned above and sauté briefly to warm and soften.
- Add cherry tomatoes and oregano to pan. Turn up the heat to medium high and allow to simmer, cooking for 20 minutes or until tomatoes are fully cooked, juices incorporate and sauce thickens. Sauce shouldn’t be rapidly boiling but a heavy simmer is okay.
- Remove sauce from heat and gently stir in fresh basil and butter. Salt and pepper to taste.