nicomade

M had to pry me from the heirloom tomatoes at the farmer's market. i'm obsessed. the simplest dressing for any in-season tomato from Mark Bittman's book:

4 to 6 garlic cloves, peeled and smashed
salt and black pepper to taste
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
2 pounds tomatoes, preferably plum, cored, peeled if you like, and sliced (i broke this rule)
20 fresh basil leaves, torn into small pieces

1. whisk together the garlic, salt, vinegar, and olive oil. place the tomatoes on a platter and strain the dressing over them.
2. top with the basil leaves, a little more salt and some pepper. serve immediately.