Seared baby tomatoes

Truly some of the simplest recipes bring out the best flavours in food.
All we suggest here is when you finally start to eat, take it slow enjoy the sumptuous flavour of baby tomatoes how they were meant to be.
Cut some baby tomatoes in half.
oil a pan lightly with extra virgin, add in roughly but finely cut onions and finely sliced garlic, cook unitl clear and slightly browning on medium heat  Add in 1/2 of your frsh basil and thyme leaves and then place the baby tomatoes face down and lower the heat slightly, the key here is to caramelise the tomato while the herbs infuse. Add a dash more extra virgin and be generous with salt and pepper.
When you feel its almost done turn the tomatoes over and add the rest of your herbs and mix lightly and put the cover of the pan for the first time - this will soften the tomatoes a little more. Use your eyes and have a slow small taste from the pan to check and adjust salt pepper etc. Pan up and enjoy, can also be the perfect pasta add.

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