Tomato season is winding down, but local gems are still to be found in the Northeast.  Little orange tomatoes are particularly delectable (and less acidic than their red cousins), and spicy pickled jalapeños compliment their sweetness deliciously.

olive oil
4-5 cloves garlic, thinly sliced
1 pint orange cherry tomatoes, chopped
2-3 pickled jalapeño slices, seeded and finely chopped
handful fresh basil
salt and pepper, to taste

• Drizzle some olive oil into a small pot and add garlic. Cook over medium heat for just a few minutes, watching very closely and agitating frequently, until garlic is fragrant and a little golden.
• Add tomatoes and jalapeño slices, turn down heat slightly and let simmer for just a few minutes more, letting the tomatoes “melt.”
• Season with salt and a tiny bit of black pepper (just a pinch) and tear in some fresh basil.