Prep 10 mins
Cook 2 hrs
This is very good alone or in a green salad, adds a wonderful taste and no need for dressing on the salad.
- 1⁄2 cup halved cherry tomatoes
- 1⁄2 cup halved yellow cherry tomato
- 1 cup quartered tomatillo
- 1⁄3 cup basil vinegar
- 1⁄3 cup water
- 1⁄2 tablespoon kosher salt
- 6 fresh basil leaves (I have used dried, when fresh not available 1 teaspoon)
- 2 slices lemons, cut in tiny triangles
- 1 clove garlic, smashed
- Combine the tomatoes and tomatillos in a mixing bowl.
- Put the basil vinegar, water and salt in a saucepan over high heat.
- Bring to a boil, then remove from the heat and set aside to cool.
- Stack the basil leaves on top of each other and roll up tightly,cut into thin chiffonade.
- Add the sliced basil and the lemon to the tomato mixture, then press in the garlic.
- Pour cooled vinegar liquid over the tomatoe mixture and toss to coat.
- Marinate for 2 hours at room temperature before refrigerating.
- Serve chilled, as codiment or add to salad greens.
Thank you, Dorothy! This is a terrific recipe that has a multitude of uses. I didn't have 'Basil Vinegar', so I used rice vinegar and a couple extra basil leaves. I'll serve this with grilled fish or chicken, mixed in chilled leftover white rice for a rice salad, add a couple ingredients for a make-shift gazpacho-style soup, etc., etc. It's very colorful and different and was my first 'Tomatillo' experience. : )
I did the way-simple, raised-in-a-barn version, with red wine vinegar, dried basil and garlic, and only one color of cherry tomatoes, but nonetheless it was lovely and tasty. I'd cut the tomatoes smaller next time, so that you could get a forkful of several types. Probably would be good with some small cubes of a softish white cheese, and would be very nice with Meyer lemons.