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Author Notes: This was my first ever recipe submission to food52, back in 2009:
Created this today. A no-brainer. Great tomatoes at the farmers market and basil, too. Too hot to cook. A nice chilled white wine and that's what I call dinner. —mrslarkin
Serves: one (can be easily doubled)
for the salad
large heirloom tomato
sea salt or kosher salt
fresh cracked black pepper
whole wheat country loaf (or your favorite bread)
for the basil emulsion
cups packed clean basil leaves (stemmed, washed and dried)
cup good olive oil
very big or 3 small peeled garlic cloves
sea salt or kosher salt to taste (I use about a teaspoon of Diamond Crystal Kosher Salt)
- In a blender, combine basil leaves, olive oil, garlic and salt. Blend until very smooth. Store in a squeezy bottle, for easy serving. Refrigerate leftover basil emulsion with a slick of olive oil covering the top so it doesn't oxidize. Can be used on sandwiches, pasta, fish, chicken, etc.
- Slice tomato. Drizzle basil emulsion over. Sprinkle of salt and pepper if desired.
- Slice country loaf and serve with tomato to soak up juices.
- This recipe is a Community Pick!
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe
- This recipe was entered in the contest for Your Best Dish in the Raw
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes
- This recipe was entered in the contest for Your Best Recipe Using Fresh Basil
- This recipe was entered in the contest for Your Best Tomato Recipe
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper