Nancy Young wrote:
> On 8/13/2017 2:31 PM, Wayne Boatwright wrote:
>> On Sun 13 Aug 2017 11:22:51a, Nancy Young told us...
>>
>>> I'm crazy about this dish ... but then, I love garlic and I love
>>> tomatoes. I'm generous with the garlic and let it sit before
>>> serving.
>>>
>>> 3 tablespoons extra virgin olive oil
>>> 2 small cloves garlic, minced
>>> 1/2 teaspoon crushed red pepper flakes
>>> 1 pound ripe tomatoes, cut into medium sized pieces
>>> 1 tablespoon sherry vinegar
>>> 1 tablespoon kosher salt, or more as needed
>>> 1 small handful basil leaves, thinly sliced
>>>
>>> Combine oil, garlic and red pepper flakes in small skillet over
>>> medium heat. Once garlic starts to sizzle (about 30 seconds), pour
>>> mixture into mixing bowl.
>>>
>>> Add tomatoes, vinegar and salt, stirring well to incorporate.
>>> Taste and add more salt, as needed. Let tomatoes sit at least
>>> 15 minutes before serving, or cover and let sit at room
>>> temperature up to 3 hours. Just before serving, stir in basil.
>>> Yield is about 2 cups.
>>>
>>
>> I would love that combinaton. Saved for later. Thanks for posting.
>
> It was a great thing to do with the tomatoes that are finally ripening.
> It's been a really weird year here.
>
> nancy

it's been a really weird year just about everywhere

do you suppose balsamic could sub for the sherry vinegar?