On 8/13/2017 4:39 PM, U.S. Janet B. wrote:
> On Sun, 13 Aug 2017 14:22:51 -0400, Nancy Young
> > wrote:
>
>> 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.
>
> Yes, yes, yes. I do this too. I hadn't thought of the pepper flakes.
> Sometime I do balsamic vinegar and sometimes (in season) I add chunks
> of cucumber. Nothing says summer better than this.
> Yum

I could eat that by the bucket.

nancy