Step one - you halve a whole lot of cherry tomatoes. I used all red tomatoes but Ree says to add half yellow if you can find them. And when I say plenty, I mean plenty. Because you're gonna miss them when they are gone. I think I had about 400 grams in there.
Step two - mince five cloves of garlic. Heat olive oil in a pan, add garlic and fry until it's golden but not too brown. Move the oil/garlic mixture to a bowl that will fit all your tomatoes and let cool a bit.
Step three - To the bowl with garlic, add tomatoes, a tbsp of balsamic vinegar, chopped basil, salt and pepper. Mix everything up, cover and put in the fridge for a couple of hours for the flavors to mingle.
You can then toast some bread and top with the tomatoes to make bruschetta. Or you can do a zillion other things with them. Like serve them with pasta. Or cheese. Or just eat on their own.
Oh! and see if you can spot some Greek basil for this one. It's got leaves that are much smaller than your regular basil. I bought a pot from my local Waitrose a couple of months back, and it just keeps on living and giving out leaves of fragrant basil. Looks very pretty on the window sill too!
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Spicy-Aroma