- Olive oil
- 4 cloves garlic, peeled
- Red pepper flakes
- 2 crates cherry tomatoes, washed
- salt, to taste
In a medium-sized saucepan, pour in enough olive oil to cover bottom of pan plus one more glug. Throw in two big pinches of red pepper flakes and garlic. Fry garlic on medium heat until browned (careful, don’t burn).
Add tomatoes, turn down heat, and cover. Check and stir every five minutes or so. Once all the tomatoes have burst and sauce is looking saucy, take pan off heat and adjust salt. Cool and put in fridge.