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In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
Add the peppers and whole garlic cloves. Sauté until the peppers are blistered and golden.
Add the sliced cherry tomatoes, a pinch of salt, and fresh basil.
Lower the heat and let the tomatoes simmer until they soften and release their juices.
Remove from heat and let it cool. This dish tastes even better cold or the next day!
Serve with a crusty loaf of bread to soak up all the juices.