In the last two weeks, as I’ve gone up and down the stalls at the Santa Monica Farmers’ Market, it’s been difficult to ignore the bright, multicolored cherry tomatoes. Don’t they look spectacular?
In response to one of our Facebook friends, here’s a recipe for tomatoes and basil (btw, we’re using cherry tomatoes here). Simply, cut the cherry tomatoes in half, add salt, pepper, extra virgin olive oil and basil. Get some good European-style bread and eat your heart out! Now, who says you have to cook to eat well?
Prep time: 15 minutes (for washing and cutting the tomatoes)
Serves: 4
Ingredients:
One quart cherry tomatoes, washed & dried with paper towels
Salt and ground black pepper, to taste
2 to 4 tablespoons extra virgin olive oil
4 to 5 large fresh basil leaves, washed & dried with paper towels
Directions:
1. Remove stem from each cherry tomato. Cut each tomato in half; set halved tomatoes in a serving bowl.
2. Add salt and pepper, to taste.
3. Using two spoons, gently stir in 2 tablespoons extra virgin olive oil. Toss and taste.
4. If needed, add a little more olive oil, one tablespoon at a time. Taste the tomatoes with each olive oil addition.
5. Using kitchen shears, cut the basil leaves into slivers; toss the basil slivers into the tomato salad.
Serve Cherry Tomatoes & Basil with fresh, crusty bread.
Text and Photographs ©2014 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
