These make an excellent condiment for all sorts of things.

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon oregano, (Penzey’s Turkish Oregano)
• 1 teaspoon basil, (Penzey’s California Sweet Basil)
• 1/2 teaspoon parsley
• 1/4 teaspoon crushed red pepper flakes, (optional)
• 4 cups cherry tomatoes, washed and cleaned
• to taste sea salt
• 3 cloves garlic, minced

Direcctions

1. Heat oil in a large skillet on medium until it thins out.
2. Add herbs, sauté lightly to let their flavours start to bloom.
3. Add the tomatoes and the sea salt, increase heat to medium-high, and cook for around 6 to 10 minutes until the tomatoes lighten in colour and start to burst. Shake the pan about once a minute to ensure they don’t stick and burn.
4. Add the garlic and stir together as the tomatoes continue to burst. Cook for another few minutes until the garlic softens.
5. Remove from heat and let cool.
6. Once cool, store in a container in the fridge.

Notes

Use these as a condiment with salads, pastas, sandwiches, hummus, whatever.