Ingredients:

  • 2 lbs (900g) Ripe Tomatoes (Heirloom, Roma, or large Cherry/Plum)
  • 1/2 cup (120 ml) Extra Virgin Olive Oil
  • 1/4 cup (60 ml) Red Wine Vinegar
  • 3 cloves Fresh Garlic, minced finely
  • 1/2 cup, packed (15g) Fresh Basil Leaves, roughly chopped or torn
  • 1 tablespoon Fresh Oregano Leaves, chopped (or 1 tsp dried)
  • 1 teaspoon Granulated Sugar (optional)
  • 1 teaspoon Kosher Salt (plus extra for initial drawing)
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/4 teaspoon Red Pepper Flakes (optional)

Instructions:

  1. Gently wash and thoroughly dry all tomatoes. Slice larger tomatoes into sturdy rounds (about 1/4 inch thick). Halve or quarter smaller cherry/plum tomatoes.
  2. Place the prepared tomatoes in a large non-reactive bowl. Sprinkle evenly with about half of the Kosher Salt. Gently toss. Let them sit at room temperature for 10–15 minutes to draw out excess water.
  3. While tomatoes rest, whisk together the olive oil, red wine vinegar, minced garlic, sugar (if using), remaining salt, pepper, red pepper flakes, fresh basil, and oregano in a small bowl until emulsified.
  4. After 15 minutes, pour the prepared vinaigrette evenly over the tomatoes. Gently fold everything together using a spatula to ensure all slices are coated.
  5. Transfer the mixture to an airtight container or large jar. Seal and refrigerate for a minimum of 2 hours, but preferably overnight, turning the container gently once or twice during the first hour.
  6. Allow the tomatoes to sit at room temperature for 15–20 minutes before serving to let the flavour profile open up.