This simple and fresh salsa madre is made with cherry tomatoes, garlic and olive oil.
4 tbsp. extra virgin olive oil
2 pounds cherry tomatoes (ripe)
2 garlic cloves, cut in half
Basil, to finish
Salt and freshly ground pepper, to taste
Make a small incision into each tomato with the tip of a paring knife.
Add oil to skillet over medium heat. Add garlic and cook until soft and lightly golden, about 2 minutes. Add tomatoes. Let sauce cook until tomatoes burst and juices start to evaporate, about 10 minutes. Finish sauce with basil and season with salt and pepper.
Yield: 6 to 8 servings.