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