Tomatoes are just about at their peak right now so here's a recipe to use up all the colorful varieites you have. I used pear tomatoes, grape tomatoes, and sun gold tomaotes. I love the combination of the three colors with the basil sprinkled in!
Ingredients
2 cups diced tomatoes
3TBS basil, chiffonade
1 tsp salt
2 tsp lemon juice
1 clove garlic, grated
Directions
Wash and half or dice tomatoes.
Chiffonade the basil and add to tomatoes.
Add salt, garlic, and lemon juice.
Serve on crusty baguettes or crostinis.
{Photos by Roy-Joy}
