Garlicky, Slightly Spicy Tomato Oil 🍅✨ I rarely finish my grape tomatoes in time… they always end up wrinkly, a little mushy, and honestly—I lose interest. But what started as a quick “let me not waste these” experiment turned into a must-have in our home. I love that you can give older tomatoes a little glow-up and turn them into something so flavorful—and something that actually lasts longer in the fridge without going bad. We use this for everything: pasta (think aglio e olio vibes), eggs in the morning, avocado toast, even quesadillas. And yes—my kids are obsessed too. Ingredients • About-to-go grape or cherry tomatoes • Organic extra virgin olive oil (enough to fully drench the tomatoes) • Salt, to taste • 1–2 tbsp crushed garlic • Crushed red pepper flakes (optional, but highly recommend for a little kick) Instructions 1. On low–medium heat, add your olive oil and tomatoes. Cook for about 5 minutes. 2. Add salt and red pepper flakes, then cook for another 3 minutes. 3. Stir in the garlic and cook for 5 more minutes, until the tomatoes are soft, jammy, and easily crushed. 4. Let it cool completely, then store in the fridge. Hope you try it! I personally love making the pasta (add some protein of your choice) 🫶🏻