About a pound of mixed heirloom tomatoesa variety of colors and sizes is great, roughly chopped
2tablespoonsminced shallots
1/4cupbasil leavesroughly chopped or torn
1/4cupextra virgin olive oil
1 1/2tablespoonssherry vinegar
Salt and pepper to taste
Instructions
Put the vinegar in a large glass salad bowl and add the minced shallots. Allow it to sit for 10 minutes while you chop the tomatoes. Add the tomatoes and any accumulated juice, basil, oil, salt and pepper. Stir to combine.
If using as a salad, serve immediately. If using as a sauce, allow it to sit for 15 minutes. The salt will pull a lot of liquid out of the tomatoes, making a delicious, pourable concoction. Matt and I were literally elbowing each other to drink it.