3 cups diced fresh tomatoes
1 tablespoon or more minced garlic, mashed to a paste (use a garlic press or flat of a knife)
5 tablespoons chopped basil (chop it medium-fine)
1 tablespoon olive oil
dash of balsamic vinegar
salt and pepper to taste
thinly sliced, lightly toasted baguette slices
Lightly toss tomatoes, garlic and basil. Drizzle with olive oil, splash with balsamic vinegar and sprinkle with salt and pepper to taste. Give a quick stir and serve with baguette slices.
This recipe is beautiful when made with yellow and red tomatoes.
Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition