- 1 1/2 lb assorted heirloom tomatoes, cored and cut into small wedges
- 1/4 cup fresh basil leaves, roughly torn
- kosher salt
- 1 head of garlic, roasted until soft and cloves removed
- 2 1/2 tbsp balsamic vinegar
- 2 1/2 tbsp evoo
- 1/2 tbsp honey
DirectionsPut the tomatoes and the basil in a large mixing bowl. Season with salt to taste, and mix well to combine.
In a blender, combine the garlic cloves, vinegar, evoo, honey and 1/2 tsp kosher salt. Puree until smooth. The mixture should be slightly thick.
Pour half of the vinaigrette over the tomatoes and mix well to combine (our tomatoes let out a lot of juice so the tomatoes ended up sitting in a huge pool of thin liquid the color of tahini paste).