Add up to 4 garlic cloves, quartered, with the salt and pepper. Leave them behind when you transfer the tomatoes to the serving bowl.
Substitute chives, oregano, marjoram, parsley, or tarragon for the basil—or substitute a mixture equal to 1⁄4 cup.
Substitute 2 tablespoons stemmed thyme for the basil.
2 pounds medium tomatoes, cut into eighths
2 tablespoons red wine vinegar
1 teaspoon salt, preferably kosher salt or coarse sea salt
1⁄2 teaspoon freshly ground black pepper
3 tablespoons olive oil, preferably extra virgin olive oil
1⁄4 cup chopped basil leaves
Toss the tomatoes, vinegar, salt, and pepper in a large bowl; cover and set aside at room temperature for at least 2 hours or up to 12 hours, stirring occasionally.
Carefully remove the tomatoes from the marinade, using a slotted spoon. Place them in a serving bowl and toss with the olive oil and basil. Serve at once.
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