- Time
- 10 MIN, PLUS 20 MIN SITTING
- Serves
- 4 AS A SIDE
- Skill
- PARING KNIFE
- Tools
- KNIFE, BOARD, BOWL
- Heat
- Mild
- Protein
- No cooked protein
Ripe tomatoes, a little shallot and garlic, olive oil, vinegar, basil and salt. Twenty minutes later the tomatoes have given up their juice and made their own dressing. Make this only when tomatoes are truly in season, and never refrigerate them first. Bread for the juices is strongly advised.
The lineup
- 4 ripe medium tomatoes, cored and cut into wedges
- 1/2 tsp salt
- 1 shallot, sliced thin
- 1 small garlic clove, minced
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 handful fresh basil leaves, torn
- Black pepper
The chop
- Put the tomatoes in the bowl and toss with the salt.
- Add the shallot, garlic, oil and vinegar. Toss gently.
- Let sit 20 minutes at room temperature.
- Add the basil and pepper. Taste, then add salt until the tomatoes taste like more of themselves.
The extras
Dodge the Carbs
Already there, if you skip the bread.
Beef It Up
Add a ball of fresh mozzarella, torn, or a drained can of white beans.
Future You
Eat within a few hours. Do not refrigerate.
Show Off
Use a mix of colors and sizes of tomato.
Flavor Bomb
Spoon it over toast spread with eggplant spread, 'nduja or Garlic Aioli.
Heat Dial
Mild: as written. Warm: a pinch of red pepper flakes. Hot: 1 tsp of Calabrian chili paste stirred into the oil.
