- 3 pounds finely chopped tomatoes, preferably Heirloom, Roma or cherry tomatoes
- 1 medium shallot, minced
- 10 basil leaves, torn
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons red wine vinegar
- Kosher salt
How to make this recipe
In a large bowl, combine all of the ingredients and season with salt and pepper. Let the sauce marinate at room temperature for 30 minutes before serving.