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