Fresh Tomato and Basil Sauce

Serves 4 to 5 

3 tbsp olive oil

3 large cloves of garlic, minced 

2 lb (1 kg) cherry tomatoes, halved 

1 tsp salt (or more to taste) 

1 cup loosely packed fresh basil leaves, thinly slice 

In sauté pan, heat oil and garlic over medium heat, until garlic is softened but not brown (about 5 minutes). 

Add tomatoes, salt and pepper, to taste. Toss gently to coat and then raise the heat to medium. Simmer, stirring occasionally – maintain a lively but not too vigorous, until tomatoes have been reduced to a thick, pulpy sauce (about 15 to 20 minutes). 

Remove from heat. Sprinkle on the basil and stir thoroughly. Serve with pasta, tossed first and sprinkle with cheese if desired.