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Author Notes: Aunt Caroline would pick the basilico and tomatoes in her kitchen garden just before she made this salad. The ice cubes were necessary because the tomatoes would still be hot from the sun. —Robert Iulo
- 4 medium ripe tomatoes
- Salt and black pepper to taste
- 1/4 cup olive oil
- 5 or 6 ice cubes
- Cut narrow wedges from around the core, discarding the core. Cut each wedge in half and place in a serving bowl. Season with salt and pepper. Toss and let sit for 20 minutes.
- Before serving add the oil, basil and ice cubes, then toss again