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Ingredients
US|METRIC
2 SERVINGS
- 3 lb. heirloom tomatoes (very ripe red or yellow meaty, – peeled and seeded, seeds strained and juices reserved, about 3/4 cup)
- 1/2 cup extra virgin olive oil (see cook’s note 2)
- 6 large garlic cloves (– skinned and finely sliced)
- 1 bunch basil (3 oz, 85 g – leaves removed from stems and torn in 1” pieces)
- 7/8 tsp. sea salt (to taste)
- ground black pepper (freshly, to taste)
- 1 tsp. aged balsamic vinegar (preferably 20 to 25 years old)
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