Sunshine Tomatoes

Every summer when it's so hot and humid that I start thinking about moving to Seattle, I make this and it makes everything better. It's a sauce, a topping for bruchetta, a soup (pureed like gazpacho and chilled). We spooned it over grilled halibut on a bed of arugula and it's simple perfection had us in a summer meal stupor. That's Zeke's new favorite. Mine involves carbs ... I love it over a thick, toasted-on-the-grill slice of the Rustico from Lyon bakery. Anyhow, you get the point...experiement and make a lot.

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Here's how easy this goes: Put all of the ingredients in a big jar.

Oh my goodness. Take a couple big hits here as it's all that is holy about summer freshness. Breathe deep.

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Screw the lid on the jar, shake to mix and pop that sucker out in the sun that earlier you were cursing for it's relentlessness. It's going to be your new best friend after this. Let it set for a least two hours. That's it! On a hot summer night it's also a great quick dinner. Cook up some noodles of your choice, dump the whole jar on top and pass the parmesan. Enjoy!

Sunshine Tomatoes

5-10 tomatoes (I used 5 of the tomatoes in this week's box from Greenbranch Organic Farm)
2 tbsp. parsley, chopped
1/2 cup slivered basil leaves (more for more tomatoes)
3-5 cloves of garlic, minced. Use as much as you like, but use fresh garlic here.
about a cup of fruity olive oil (depending on how many tomatoes you use)
salt and pepper to taste

Some additions to experiment with: balsamic vinegar, lemon zest, shallots, sumac.