* Fresh cherry tomatoes, the sweeter the better. A shade under a kilo.
* Garlic, damn near one head.
* Olive oil, about 4 tablespoons. Perhaps 5.
* Salt, to taste but go a bit harder than you usually would.

Warm your oil until you get a good sizzle on the thinly sliced garlic and let said garlic soften, not brown, for a few minutes. Add your tomatoes (chopped in half) a few at a time so you don’t kill the heat in the oil. Once all the tomatoes are in throw in your salt to draw out the tomato juice, cook pretty hot for about 15 minutes and serve with pasta. Spaghetti is good.

It should be really sweet and fresh when you’re done, the tomato halfs are still fairly recognizable but the salt sucks the juice out and into the oil.

Mmm… this is pretty much a no-fail recipe.

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