While it’s almost the end of summer, which means the end of tomato season, I thought I would give you a great way to use up those tomatoes you no doubt have overflowing on your counter tops. This is about as simple as it gets, which is perfect when you’re trying to fit in all of your summer activities before the reality of fall hits.
Serves 4 as an appetizer
1 pint of tomatoes (I used cherry heirloom), cut into small pieces
6 basil leaves, cut into ribbons
2 garlic cloves, minced
1 pinch of salt
1 pinch of pepper
1 tsp olive oil
1 tsp balsamic glaze
Mix everything together and serve on crostini, or fresh bread!
Photo by Christie Graham Photography