Sautéed Cherry Tomatoes in 15 Minutes

Instructions:

1. Place a cast iron or stainless steel skillet over medium-high heat and add the olive oil.
2. Once the oil shimmers, add the whole cherry tomatoes in a single layer and let them sit undisturbed for 2–3 minutes until skins slightly brown and pucker.
3. Gently toss the tomatoes, season with the kosher salt and cracked black pepper, and continue cooking for 4–6 minutes until the skins pop and the tomatoes look vibrant red and slightly collapsed.
4. Reduce heat to medium, stir in the sliced garlic, and cook for 60 seconds until fragrant and pale gold.
5. Remove the pan from the heat immediately, then fold in the torn basil leaves and stir in the lemon juice.