- Yield servings
- 5 Roma tomatoes, quartered
- 2 garlic cloves, minced
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh basil
- Salt and Pepper
- Place tomatoes in a bowl and toss well with garlic, red wine vinegar, oil, basil, salt and pepper. Served chilled or at room temperature. Serves 4.
Tips from Our Test Kitchen: This salad is best when the tomatoes are at their peak ripeness. Use whatever variety you like, depending on what is available in your area.
Recipe by Tina Stinson, Loveland, Colo.