¼ c. fresh basil leaves
2 T. olive oil
2 T. white wine vinegar
1 t. Dijon mustard
¾ t. salt
½ t. sugar
4 pints cherry tomatoes
4 medium sized tomatoes
In a large bowl, with wire whisk, beat chopped basil,
olive oil, vinegar, mustard, salt, and sugar until blended. Set aside.
In 5 quart saucepan over high heat, heat 3 quarts water to boiling. Fill a large bowl with ice water. Meanwhile cut a small “x” in stem end of
each cherry tomato. Add 1 pint cherry
tomatoes to boiling water, after 5 seconds, with slotted spoon, remove tomatoes
to ice water to cool. Repeat with
remaining tomatoes. With fingers, slip
cherry tomatoes from their skins one at a time. Slice medium sized tomatoes, arrange on platter. Spoon cherry tomatoes and dressing over
tomato slices. Garnish with fresh
basil.