Delish Dish: Summer Tomatoes

This is one of my favorite ways to use up the abundance of tomatoes that I have growing during the summer months. I don’t know who came up with it first–Cama or Breezy Mama Jen (who are sisters-in-law) so I will give them both equal credit. Even if you swore off tomatoes when you were a kid, you still HAVE to try this recipe. My husband, who can’t stand tomatoes, absolutely loves it. What’s so great about it is it’s versatility. As Cama wrote me in an email, “This can be used as a salad dressing, on toast, meats, pasta or bruschetta. You can’t really mess this recipe up…just don’t use too much balsamic!”  Enjoy! –Alex

Ingredients:

1 cup olive oil

1/4- 1/2 cup balsamic vinegar (I usually stick closer to the 1/4 cup amount)

2 tablespoons fresh basil

8 vine ripened tomatoes roughly chopped

2-3 cloves of garlic put through press (or chopped garlic from the jar)

3 shallots (diced) OR finely chopped red onions

salt and pepper (to taste)

Directions:

Put all ingredients in a large glass jar (a Mason or cleaned out pickle jar, for example) and cover tightly. Set in the sun for 4-5 hours. (I normally make it in the morning, and set it in the sun for the day.)

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