• 10-12 firm ripe plum/roma tomatoes, peeled raw* (do not boil or parboil!!)
• 1/3 cup good quality red wine vinegar
• 6 fresh garlic cloves, crushed
• 2 sprigs fresh rosemary
• 6-8 fresh basil leaves, rinsed and dried on paper towels
• good quality extra-virgin olive oil

Method:
Pour vinegar in a small stoneware or ceramic bowl, and place the crushed garlic and rosemary sprigs in the vinegar to steep for at least 30 minutes. Set aside.

Peel the raw tomatoes lengthwise with a vegetable peeler--it is very important not parboil them. Slice thinly and place on a medium-sized bowl.

Pour the steeped vinegar over the tomatoes using a strainer to prevent pieces of garlic and/or rosemary from dropping on the tomatoes.

Stack the basil leaves together, roll them tightly, and slice the roll so the leaves are sliced in thin strips (chiffonade). Toss the basil leaves into the bowl of tomatoes and vinegar, and add enough olive oil to effect an attractive glaze on the tomatoes. Gently toss the tomatoes with the dressing to coat well.

Transfer tomatoes to an attractive serving platter, and serve by themselves, as an accompaniment to crusty bread or crostini, or with a grilled steak, chicken, or burger. These tomatoes are heavenly with just about anything, and are a delicious way to use those fresh, sweet, home-grown tomatoes from your garden!

*Peeling the tomatoes will yeild the best results, however, it is not necessary.