This recipe is only for tomatoes that are at their absolute peak: dead ripe and full of flavor.
Recipe information
Yield
makes about 2 cups
Ingredients
2 pounds ripe tomatoes
Salt
1/4 cup torn basil leaves
1/3 cup extra-virgin olive oil
Preparation
Step 1
Core and cut into medium dice: 2 pounds ripe tomatoes.
Step 2
Put them in a bowl and toss them with: Salt, 1/4 cup torn basil leaves, 1/3 cup extra-virgin olive oil.
Step 3
Cover the bowl tightly and set aside for at least 1 hour before tossing with hot fresh-cooked, drained pasta.
Variations
Step 4
Add a pinch of dried chile flakes for spice.
Step 5
For a more refined sauce, peel and seed the tomatoes before dicing them. Strain the seeds out of the juice and pour it into the bowl with the diced tomato.
