Tomato-Basil Topping
- 12 oz cherry or grape tomatoes, quartered
- 1⁄2 tsp table salt
- 1⁄4 tsp sugar
- 3 Tbsp extra-virgin olive oil
- 1 Tbsp red wine vinegar
- 1⁄4 tsp pepper
- 3 Tbsp chopped fresh basil
- Combine tomatoes, salt, and sugar in a bowl and let sit for 30 minutes.
- Transfer tomatoes to a salad spinner and spin until excess liquid has been removed, 45 to 60 seconds, redistributing tomatoes several times during spinning.
- Return tomatoes to bowl along with oil, vinegar, and pepper and toss to combine. (Tomato mixture can be refrigerated for up to 24 hours; bring to room temperature before serving.) Stir in basil and season with salt and pepper to taste.
Try it on this!
Homemade seasoned bread will bring this spread to the next level!
Elle Simone Scott
Elle Simone Scott is a culinary maverick. Always drawn to creative food culture, Elle has been dazzling the culinary world since 2006, quickly becoming a highly sought after freelance Food Stylist and Culinary Producer.
Elle has collaborated and contributed her unique styling abilities to Food Network, Food Network Magazine, The Cooking Channel, The Katie Couric Show, CBS Corporation, ABC’s The Chew and Bravo's Chef Roble and Co.
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