Homegrown Tomato Salad

10 Sep

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This may be the least specific recipe I have, well, other than my guacamole recipe which, under the onion powder of years past, uses phrases like “more seasoned salt than you could possibly think is right.”

We have tomatoes growing out on the balcony and I think each of them is a different kind, I’m not in charge of the living things. I keep away from the plants so as not to kill them. But I do eat them. Nom. We have one plant that makes yellow small tomatoes, a medium orange one, a big red one, and a middle option somehow.

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Tomato Salad

  • some amount of tomatoes
  • optional garlic ( 3 big cloves)
  • olive oil
  • red wine vinegar
  • 4 big fresh basil leaves
  • 3 thin slivers of red onion, diced
  • salt and pepper

Quarter the tomatoes and salt them. A pretty decent amount of salt too.

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Slice up some fresh basil.

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add chopped red onion, drizzle with red wine vinegar, olive oil and pepper.DSC_1826DSC_1829

Cover with a paper towel and leave the bowl somewhere room temperature, ignore for as long as possible, eat on top of bread. Or not.

The time is key, tomatoes have a lot of water in them, the salt helps concentrate the flavor, and leaving everything in acid to hang out makes all the flavors really permeate everything. Instead of getting a strong garlic or onion bit, everything tastes deliciously like everything!

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