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Thursday, September 1, 2011

Tomato and Thai Basil Delight

We, actually the daughter/wife/mommy/auntie, bought a Thai Basil plant and started it in "our" garden a couple years ago.  It has become a weed (A word which here means: Any plant that grows wild and profusely, especially one that grows among cultivated plants. depriving them of space, food, etc.) lovely Purple blossoms everywhere.  We also have numerous volunteer tomato plants because The mommy person a.k.a daughter, wife, aunt, is the only one who actually tends the garden while teaching (summer) school, running car pool for swim lessons and day camp and other boy things, planning vacation,  taking vacation, and I lost track of what all she did/does since last frost this past spring.  She is very busy.

Let's just say we have lots of tomatoes and Thai Basil.

Our son-in-law and I were racking brains for a side dish that didn't echo the rest of the week.  I saw 5 or 6 perfectly ripe red tomatoes about 2 - 3 inches in diameter.  Tomatoes go with basil and garlic.

Here it is:
5 or 6 vine ripe tomatoes,  quartered lengthwise then sliced about 3/8 inch
36 (+/-) leaves Thai Basil, sliced into 1/8 inch or narrower slivers (watch your fingers!)
1 large clove of garlic, crushed (mashed, pasted - no chunks!)
1 tablespoon Extra Virgin Olive Oil

Use a glass bowl to avoid an unwanted chemical reaction.  Just toss all ingredients and let mellow 30 minutes or so.
Yes, 1 clove of garlic is enough.
No, I didn't forget the salt and pepper.  Son-in-law did and we didn't miss it.

Son-in-law got a business call just as the rest of us sat down to dinner.  He's very blessed that I saved him some.  It was too temping to eat it all before he got to taste the fruits of his labors.

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