Warm tomato vinaigrette by Temple Perrotta
½ cup EVO
1 tbsp balsamic vinegar
salt and pepper q.b.
peel and seed the tomatoes, dicing the filets; finely chop the garlic; in a small saucepan, heat the oil with the garlic until the garlic starts to change color; remove from heat and add the chopped tomatoes, the vinegar and salt and pepper and whisk. Toss over fresh tender salad leaves and eat while still warm.