Ingredients:

  • 2 pints (600g) cherry or grape tomatoes, halved
  • 1/4 cup (15g) fresh basil leaves, chiffonade
  • 2 cloves (6g) garlic, minced fine
  • 3 tbsp (45ml) balsamic vinegar
  • 3 tbsp (45ml) extra virgin olive oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) freshly cracked black pepper

Instructions:

  1. Carefully halve the cherry tomatoes. Ensure they are dried well after washing to prevent diluting the balsamic profile. Place the halves into a medium mixing bowl.
  2. In a separate small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until the mixture is glossy and emulsified.
  3. Pour the emulsion over the tomatoes. Add the minced garlic and sliced basil, then gently toss with a spoon until every tomato is evenly coated.
  4. Transfer the mixture into an airtight glass jar, seal tightly, and refrigerate for at least 4 hours (or overnight).