1 Kg 2 lb Fresh ripe tomatoes (Piccadilly or Cherry)
10 leaves basil
3 cloves garlic
to taste salt and pepper
5 tbsp extra virgin oil
Instructions
Chop the tomatoes in medium pieces (about the half part of a cherry tomato)
Pour extra virgin oil in a no-stick pan (large), to cover the bottom
add the cloves of garlic
cook on medium fire
as oil is starting making bubbles around cloves, pour the chopped tomatoes
immediately add salt
while they’re frying (noisily) you can now flip them and “flambè” (skip this step if you don’t have a big kitchen hood, because they’re going to make a big flame)
spread the tomatoes with a wooden spoon over the pan and let them cook (medium fire) for about 10/15 minutes (it depends on the juice they’ve inside)
cook until almost all of the liquid is absorbed
now cook high fire 3 or 4 minutes until it smells “burnt”: caramelization is starting
stir the tomatoes with a wooden spoon the tomatoes until they’re a bit brown on one side
leave cooking 1 minute more
turn off the fire
add basil leaves (broken by hand)
Season your PASTA directly in this pan with the tomatoes
