Fresh tomatos (bite size pieces), marinated inolive oil, Basil, Balsamic Vinegar

[Bob Pr.]

Following the rule of never taking a covered dish to a group supper that I don't love to eat when I bring leftovers home, I made this for a choir supper last night. Several people asked me for the recipe and I'm sad to say that although I took enough for about 25 servings, only 1 serving was left to bring home.

Cut out of fresh tomatos any blemishes, white or green parts, stems, etc. Cut into bite size pieces (say by creating 3/4" (24 mm) thick slices then cutting these into pie-slice wedges that are bite sized.)
Plan on about one 8 oz. cup for each serving desired.

Place pieces into a bowl.

Drizzle a good quality olive oil sufficient to coat each piece. Mix to insure each piece is covered.

Add enough chopped (fresh) Sweet Basil leaves (or dried but fresh is better) so that each tomato piece will have several pieces sticking to each side to infuse flavor.

Cover (do not refrigerate) and mix/stir maybe every hour for at least 4 hours to insure infusion of flavor.

Add sufficient good quality Balsamic Vinegar to cover 1/2 - 2/3 of the tomatos. Mix and stir every hour for at least 2 hours.

(This mixture can be made the night before, left out, and stirred as convenient.)

Use a slotted spoon to serve on a flat plate OR, if separate bowls are available, use a ladle to include more of the vinegar.

If you HATE Balsamic Vinegar, the above is delicious without the BV (but several magnitudes better with it).

If you've never tried Balsamic Vinegar, it's very different in flavor from all other vinegars; it's easily as tasty and addictive as chocolate. (E.g., try fresh strawberries, dip one into BV, then into a small bowl of confectioner's sugar, then eat.)

Use a good quality BV. (BV's differ in quality as much as sex is said to do.)

Like wines, rare whiskies or cognacs, Balsamic Vinegars differ greatly in price, age, quality, and flavors. E.g., one can be ordered from Costco for $55 for 1/10 Liter; they have another even more expensive one, $99 for 1/10th Liter.

The one I use (and sometimes give as a Xmas gift) is also from Costco but costs about $10-12 for 1 liter. It's the best value of anyI've ever found.

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ETA:

See: http://en.wikipedia.org/wiki/Balsamic_vinegar

[Mary Jane]

I'm going in search of some fresh sweet basil tonight. Ooohhhh that sounds so good!

[imported_Belles mom]

Oh ya, this is one of my favorites! Yummy!!!

[imported_gailatmsu]

I've made this before with a bit of fresh, shredded mozzerella on top. It is sooo good!

[joflake]

I've made this before with a bit of fresh, shredded mozzerella on top. It is sooo good!

I've made it also with little balls of fresh mozzarella.

[imported_eastcoastmom]

I've made this before with a bit of fresh, shredded mozzerella on top. It is sooo good!

I've made it also with little balls of fresh mozzarella.

Me too, and fresh cracked pepper. I have used bocconccini balls. i don't think i have marinated mine quite as long though. Thanks, Bob!

[BrucesMom]

Yup a real fav at our house too. Sometimes I use cilantro instead of basil.