Preparation

Anchovies dissolve into pure umami when cooked, leaving behind only deep, savory flavor without any fishiness. Trust us on this one—even anchovy skeptics become converts after one bite of these blistered, butter-drenched tomatoes.

Preparation

1. Heat a large skillet over medium-high heat and add butter.
2. Once butter melts, add garlic and anchovies. Cook for 1-2 minutes, stirring, until anchovies begin to dissolve.
3. Add all the cherry tomatoes at once and shake the pan to coat them in the anchovy butter.
4. Cook for 8-10 minutes, shaking occasionally, until tomatoes burst and release their juices.
5. Remove from heat, season with black pepper, and tear fresh basil over the top.

The tomatoes will create their own sauce as they burst, mingling with the butter to form a silky, savory pool. Serve this over crusty bread, tossed with pasta, or simply eaten with a spoon. No one will guess the secret ingredient—they'll just ask for seconds.