about 30 fresh basil leaves of different varieties and colors, washed and stems removed (leaves left whole)
4 to 6 medium tomatoes
1/2 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
1 teaspoon balsamic vinegar
kosher salt and freshly ground
pepper to taste
3 or 4 sprigs fresh thyme, leaves only

Set aside about a dozen basil leaves for garnish. Quarter tomatoes and discard pulp and seeds. Roughly chop tomatoes and cook over medium to medium-high heat in a sauté pan with rest of basil and remaining ingredients for 15 to 20 minutes, stirring with a spatula as necessary. (You may also spread the ingredients in a shallow pan and bake at 350 degrees for 15 to 20 minutes.) May be served chilled or at room temperature.

Serves between 4 and 6.

Serve with Young Pea Salad in Sherry Vinaigrette and Texas Goat’s Milk Cheese

This is one of several recipes featured in the July, 2006 Texas Monthly article “Peas Be With You”.