Slow Cooked Cherry Tomato Sauce

Recipe courtesy of Apples to Zucchini Cooking School

Ingredients:

• 1/4 cup extra virgin olive oil
• 3 pints cherry tomatoes
• 2 to 3 cloves garlic, minced
• Large handful of basil, ripped
• Salt, to taste
• 2 lb pasta

Directions:

1. In a sauté pan, heat olive oil over medium heat so that the oil is hot but not smoking. 

2. Add cherry tomatoes and allow them to blister, stirring occasionally until softened and colored.

3. Turn heat to low, add the garlic and put a lid on the sauté pan and allow the tomatoes to soften and come together, making sure it's only gently simmering. Stir occasionally making sure nothing is browning.

4. Cook until the sauce is jammy, turn off the heat. Salt lightly to taste.

5. While sauce is cooking, bring a large pot of water to boil. Salt the water and add pasta.

6. When pasta is cooked al dente, strain pasta and add directly to the sauce, adding small amounts of pasta water if needed. Plate and add ripped basil to finish.