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I usually make Sweet and Sour Tomatoes, but every now and then a completely savory version is in the cards!

BALSAMIC BASIL TOMATOES
5 medium tomatoes, cut into thick slices or 3 cups cherry tomatoes, halved
1 LARGE shallot, THINLY sliced
1/2 cup FRESH basil chiffonade
1/4 cup olive oil*
1/3 cup QUALITY balsamic vinegar*
3 cloves garlic, FINELY minced
FRESH ground sea salt and black pepper

• Whisk together olive oil, balsamic vinegar, basil, minced garlic, FRESH ground sea salt and black pepper. Set aside.
• Arrange tomato slices and sliced shallots in a 3 quart serving dish. If using cherry tomatoes, toss them with the shallots, garlic and basil.
• Pour marinade over tomatoes.
• Chill 3-4 hours minimum before serving.

NOTES:

• I use avocado oil which is more neutral allowing a QUALITY balsamic vinegar and flavorful basil to shine through.
• I often use a combination of champagne vinegar and white balsamic vinegar.
• This marinade pairs well with crisp cooked broccoli florets or even green beans substituted for the tomatoes – or any combination of the three.