Categories: Dressings/Sauce

Ingredients

• 2 pints cherry tomatoes, quartered
• 2 tbsp. olive oil
• 1 tbsp. balsamic vinegar
• 1 tsp kosher salt
• 5 garlic cloves, minced
• 5 large basil leaves, chopped just before using

Directions

1. Mix together all the ingredients, except the basil, in a medium nonreactive metal or glass bowl. If serving within 1-2 hours, let stand at room temp so the tomatoes release their juices, or refrigerate, covered, up to 24 hours.

2. Mix and drain the excess juice from the tomatoes. If refrigerated, bring to room temp. Just before using, stir in the basil.

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