Ingredients:

  • 2 lbs (900 g) Mixed Ripe Tomatoes
  • 1/4 cup (60 ml) Extra Virgin Olive Oil
  • 1 tablespoon (15 ml) Aged Balsamic Vinegar
  • 2 large cloves Fresh Garlic, finely minced
  • 1 small Shallot, very finely diced (optional)
  • 1/2 cup packed Fresh Basil Leaves, roughly chopped
  • 1/2 teaspoon Dried Oregano (optional)
  • 1 teaspoon Flaky Sea Salt
  • 1/2 teaspoon Freshly Cracked Black Pepper

Instructions:

  1. Prepare the Tomatoes and Aromatics: Wash the tomatoes and cut them into uniform bite-sized pieces (1/2-inch chunks for large tomatoes; halves/quarters for small tomatoes). Finely mince the garlic and shallot. Chop the basil leaves (chiffonade preferred) and set the basil aside.
  2. Assemble the Marinade Base: In a large mixing bowl, whisk together the Extra Virgin Olive Oil and Balsamic Vinegar. Stir in the minced garlic, diced shallot, dried oregano (if using), 3/4 teaspoon of the salt, and the black pepper. Taste the marinade to ensure it is punchy.
  3. Marinate and Rest: Gently add the sliced tomatoes to the bowl and toss very carefully to coat all pieces without crushing them. Cover loosely and let the tomatoes sit at room temperature for a minimum of 30 minutes. (For deeper flavor, chilling for an additional 1 to 1.5 hours is recommended.)
  4. Finish and Serve: Just before serving, stir in the freshly chopped basil and the remaining 1/4 teaspoon of flaky sea salt. Adjust seasoning of the tomato liquor if necessary and serve immediately.