“Tomato Salad — SERVES 4 — 8 small ripe tomatoes (quartered or halved, depending upon their size) 1 garlic clove, halved A glug of EVOO A small handful of basil leaves, torn A splash of red wine vinegar (optional) Coarse salt Place the cut tomatoes in a bowl with the garlic, olive oil, basil, and vinegar, if using. Toss. Salt a few minutes before serving. (Adding it too soon will draw the water out of the tomatoes and dilute the dish.)”
―
Stanley Tucci,
Taste: My Life Through Food
