Quarter them and toss about a pint with a minced clove of garlic, a pinch of red pepper flakes, about four tablespoons of evoo, and four to five leaves of chopped basil. Add salt to taste, and let "marinate" for at least an hour at room temperature. Serve on toasted Italian bread. This is especially good with cherry tomatoes that are more on the acidic side.
Last edited by Father'sDaughter; September 15, 2012 at 05:02 PM.
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