Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.

Add 1 chopped onion and 2 cloves of minced garlic, seasoning with a pinch of salt. Sauté for about 5 minutes until translucent.

Incorporate 2 cups of halved cherry tomatoes and a handful of fresh basil. Season with salt and freshly cracked black pepper.

Lower the heat and let the sauce simmer for 10–15 minutes, stirring occasionally.

Taste and adjust seasoning with additional salt and pepper as needed.

Serve the warm cherry tomato sauce over freshly cooked pasta or use it as a dip.