Tomato Basil Savory Oats

Procedures

1. Dice the tomatoes into small pieces and finely chiffonade (thinly slice) the fresh basil leaves while the pan heats up.
2. Pour the vegetable broth into a medium saucepan and bring it to a rolling boil over medium-high heat.
3. Add the rolled oats to the boiling broth, stirring once to ensure they are fully submerged.
4. Reduce the heat to medium-low to maintain a gentle simmer, preventing the oats from boiling over.
5. Cook the oats for 4–5 minutes, stirring occasionally until they begin to soften and thicken the broth.
6. Stir in the diced tomatoes and continue to cook for 2–3 minutes. This allows the tomatoes to soften and release their juices into the oats without losing their shape.
7. Monitor the consistency—the oats should be creamy and the liquid mostly absorbed, but not dry.
8. Remove the pan from the heat to preserve the bright color and delicate aroma of the herbs.
9. Stir in the fresh basil and olive oil immediately, mixing thoroughly until the oil is emulsified into the porridge for a silky finish.
10. Season with a pinch of salt or cracked black pepper to taste and serve warm.