Step 1

Heat the olive oil in a large skillet over medium heat until it just begins to thin out and coat the pan.

Step 2

Add the oregano, basil, parsley, and red pepper flakes (if using) and sauté until fragrant, approximately 30 seconds.

Step 3

Add the tomatoes and a generous pinch of sea salt, increase heat to medium-high, and cook for 6 to 10 minutes or until the tomatoes develop a light golden-brown hue at their edges and burst open. As they cook, use a large wooden spoon to nudge them around the pan every minute or two to prevent burning.

Step 4

Add the garlic as the tomatoes finish bursting and continue to cook for another minute or two, until the garlic softens and mellows. Adding the garlic now prevents it from scorching and burning.

Step 5

Remove from the heat and let cool slightly.

Step 6

Serve as desired—e.g., over pasta, crostini, hummus, etc.