A simple way of eating cherry tomatoes to allow the heat to ‘pop’ their skins and release their juices, which mingle deliciously with the garlicky olive oil and salty capers.






Skill level

Average: 5 (1 vote)


  • 2 tbsp extra-virgin olive oil
  • 1 clove garlic, sliced
  • 500 g (1 lb 2 oz) very ripe cherry tomatoes
  • 2 tbsp salted capers, soaked in water for 10 minutes, drained
  • ½ tsp dried oregano
  • ½ tsp chilli flakes, or to taste
  • sea salt
  • crusty or day-old bread, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Place the olive oil and garlic in a large frying pan with a lid over medium– high heat. Add the tomatoes when the garlic becomes fragrant and cover with the lid. Allow to cook for a couple of minutes, shaking the pan occasionally, until the tomatoes ‘pop’ their skins. Help any tomatoes that haven’t popped by flattening them slightly with the back of a wooden spoon.
  2. Add the capers and oregano and replace the lid. Reduce the heat to low and cook for another 20 minutes or until the tomatoes are softened but still retain their shape, and have released their lovely juices into the pan. Add the chilli flakes and a good pinch of salt.
  3. Serve directly from the pan while the tomatoes are still warm, offering plenty of bread to mop up the juice.


Recipe and images from Adriatico by Paola Bacchia, Smith Street Books, RRP $55.00