The tomatoes in the gardens are starting to ripen and this is a great way to enjoy all that tomato-ey goodness. Use the freshest, ripest tomatoes you can find and a good quality olive oil. Chances are you will hear the same thing I overheard at the last gathering I took this to: “This tomato thing is awesome!”
4 ripe tomatoes (I use Roma, but any variety will do)
2 cloves garlic
4 sprigs of basil, leaves only
2 Tablespoons olive oil
½ tsp salt
freshly ground pepper
Dice tomatoes and place in medium size mixing bowl.
Mince the garlic, then sprinkle it with a little salt and continue working with the back of your knife until a smooth paste forms. Add to the tomatoes.
Stack the basil leaves, roll them up a bit, and then thinly slice crosswise. (This is called ‘chiffonade’). Add to tomatoes and garlic.
Mix in the olive oil, salt and pepper to taste and toss well to combine.