Everytime I make this little concoction I am surprised how good it is. It is not something I made up, but I haven’t had it better any where else.
2 tomatoes or a bunch of cherry tomatoes
pinch of kosher salt
cracked pepper
5 leaves of fresh basil
1 or 2 tablespoons of olive oil
1 or 2 teaspoons of red wine vinegar
In a bowl, put a table spoon of olive oil. Mince up two cloves of garlic and stir them into the oil. Add a teaspoon of red wine vinegar and whisk. Then chop up two cups of tomatoes and mix into the oil and vinegar. Add a pinch of kosher salt and some cracked pepper. Then comes the key: fresh basil.
We have a basil plant that we keep in the kitchen. It gets a lot of sun and we water it almost every day. It is thriving. The key is to not use too much of it at a time. Pluck only a few of the biggest leaves at a time. Mix it all up and put it in the fridge. Resist eating too much at a time. It is better the next day. Eat with crackers, bagel chips, toast, or some crusted italian bread.
The Fat Pastor 