2 Tbsp. olive oil 32 cherry tomatoes 1 sprig oregano 1/8 tsp. red pepper flakes Kosher salt and freshly ground black pepper 1 tsp. champagne vinegar (optional) 1 c. packed fresh basil, plus more for garnish 1 small clove garlic 1/2 c. mayonnaise 1 Tbsp. sour cream 2 tsp. fresh lemon juice 32 Saltine crackers
Heat oil in a medium skillet over medium heat. Add tomatoes, oregano, and red pepper flakes. Season with salt and black pepper.
Cook, stirring occasionally, just until tomatoes have burst, 4 to 5 minutes. Stir in vinegar, if desired. Cool to room temperature; discard oregano sprig.
Meanwhile, combine basil, garlic, mayonnaise, sour cream, and lemon juice in a blender. Blend, scraping down sides as necessary, until smooth. Season with salt and pepper.
Spread mayonnaise mixture on saltines, dividing evenly (about 3/4 teaspoon each).
Top each with a burst tomato and garnish with basil. Serve immediately.