This is one of those fabulous recipes I completely forget about for months at a time.
Hopefully writing it here will help me to remember making it more often.
1 punnet cherry tomatoes
2 sliced garlic cloves
Handfull / small bunch basil
Salt & pepper
Wash the tomatoes & basil then put everything into a food processor and blend. Add salt & pepper to taste and you’re done.
You can either heat the sauce in a sautee pan or just toss it through some pasta (al dente) in a pot over low heat.
This makes a great base sauce too – I love adding tinned tuna and black olives and recently made this with sauteed garlicky prawns (shrimp) with great success.