Marinated Tomatoes

This is my most made summer dish, hands down. You can find it on almost every single table all summer long, no matter the menu. This dish celebrates the beautify of summer tomatoes, only enhancing them. I normally make these in the morning, leaving them covered with some plastic wrap all day long until it’s dinner time. Serve as a simple tomato salad, or with some torn buratta or mozzarella drizzled with some balsalmic glaze. Leftovers are perfect chopped up and tossed with some angel hair pasta for a no cook sauce.

3 large tomatoes
kosher salt
2 -3 large garlic cloves, peeled and smashed
1/8 teaspoon red pepper flake
1/4 cup julianed basil leaves
1/2 cup olive oil

Slice or wedge tomatoes. Salt generously and add to a bowl with all of their juices. Tuck garlic cloves into tomatoes, sprinkle with red pepper flake and basil and pour in olive oil. Lightly toss and let sit, covered, on the countertop for up to 12 hrs, but a minimum of 30 minutes.