I made this tonight with Chicken and Mike liked it lots which made my soul fill with joy. The thing I like about this dish is it's simple, cheap and clean. You can taste the tomatoes but the vinegar and Olive oil give it some zing.
Did you know that Extra Virgin Olive Oil comes from the first pressing of the olives. It has more flavor and that's why so many good recipes ask for it. Some of the flavor is cook out when you use it in the pan so keep your really good or expensive stuff for drizzling or for bread dipping.
4 fatty tomatoes (I call them that cause they're big, juicy and red but they weren't beefsteaks)
cut into 6ths
3-4 Tbsp Extra Virgin Olive Oil
3 tsp Apple Cider Vinegar
1 1/2 tsp dried Basil
Method: Mix Vinegar, Oil, Basil in bowl. Add tomatoes and salt to taste. Enjoy:)