The temperature is starting to dip at night so I harvested all my tomatoes & basil yesterday. This is one of my favourite ways to use them. I also harvested my last two eggplants & made Loriann's roasted eggplant, pepper & garlic sauce. If you haven't made it yet, it's delicious!
Ingredients
5 large ripe tomatoes, seeded & finely diced
1/2 cup basil leaves, finely chopped
3 tablespoons extra virgin olive oil
2 cloves of garlic, finely minced
salt & ground black pepper to taste
1-2 teaspoons balsamic vinegar (optional)
Method
Place all ingredients, except vinegar, in a bowl & toss gently. Let it sit for at least 30 minutes to allow the flavours to blend. Serve it on pasta or spiralized veggies. My personal favourites are zucchini or beets. Drizzle with balsamic vinegar if desired.
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