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Author Notes: This recipe is absolutely rich and delicious. It can be made ahead and it can sit for an hour and it can hang out at room temp for as long as the party lasts. I've also had it as leftovers.
I will not lie this recipe is an overhaul of a Silver Palate classic. I honestly believe my version is better but they invented this amazing combo. I have greatly modified it but they should get the credit. It is so fabulous and really should only be made when basil and tomoatoes are at their peak.
- 4-6 ripe tomatoes cut in very small chunks
- 1/2 cup quality olive oil
- 1 teaspoon salt
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe
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