On Monday, August 14, 2017 at 6:51:46 PM UTC-4, Sheldon wrote:
> On Mon, 14 Aug 2017 15:11:52 -0400, Nancy Young
> > wrote:
>
> >On 8/14/2017 11:29 AM, Sqwertz 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
> >>
> >> A TB of salt, even kosher salt, seems a lot for 2-3 tomatoes. But I'm
> >> sure most people can figure what to use according to tastes.
> >
> >True, salt is one of those things I start small and add.
> >
> >nancy
>
> One Tbls is a lot of salt for a pound of tomatoes... a 1/2 Tbsp of
> kosher salt is a lot for 1 lb of tomatoes... I'd say a scant tsp of
> kosher salt is about right.

It depends on your personal taste. I might start with 1/2 Tbsp and
add more at the table.

Salting at the table is no substitute for salting during preparation.

Cindy Hamilton