Basil, Garlic, Red Onions, Plum Tomatoes


Sautee 4 garlic cloves in evoo.
Turn off the pan before it turns brown. Let it cool.
In a bowl, mix 5 to 6 chopped plum tomatoes and minced half red onion.
Toss with the cooled garlic and oil.
Add balsamic vinegar a tablespoon at a time (2 to 3 tbsp).
Add fresh chopped basil and season with s&p.
Cool in the ref for at least an hour and serve with a baguette