Serves 2
1 lb. cherry tomatoes
1 clove garlic, finely minced
2 tablespoons extra virgin olive oil
1 tablespoons chopped fresh oregano
1 teaspoon granulated sugar
salt and pepper to taste
1. Heat a large skillet over high heat until it is blisteringly hot. Flick a drop of water on it and it should dance and bounce around. Tumble the tomatoes into the pan, reduce the heat to medium and cover the skillet. Cook the tomatoes for 4 to 5 minutes, shaking the covered pan several times.
2. Remove the lid from the skillet and pour in the olive oil. The tomatoes will be slightly blackened and charred. Sprinkle over the garlic, oregano and sugar and stir. Simmer the sauce for 5 minutes or so, crushing the tomatoes with a spatula or the back of the spoon until you have a nice, chunky sauce. Season with salt and freshly ground pepper to taste.
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