Tomatoes Recipe

Wash and prepare tomatoes

Rinse the tomatoes under cool running water. Pat them dry with a clean towel. Remove the core with a small paring knife and cut each tomato into roughly 1/2-inch (1–1.5 cm) cubes. Place the cubed tomatoes in a medium mixing bowl.

Optional: remove excess seeds/juices

If you want a less watery result, gently scoop out some of the seed-filled gel from each tomato half before cubing, leaving the flesh intact. Alternatively, after cubing, let tomatoes drain in a colander for 5–10 minutes and gently press to remove excess liquid.

Prepare onion (optional)

If using red onion, peel and very thinly slice about 1/4 of a small onion. If you prefer a milder flavor, soak the slices in cold water for 5 minutes then drain and pat dry. Add the sliced onion to the bowl with the tomatoes.

Season

Add 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper, 2 tablespoons extra-virgin olive oil, and 1 tablespoon fresh lemon juice to the bowl. If tomatoes are very acidic, add 1/2 teaspoon sugar or honey to balance the flavor. Gently toss with a large spoon to evenly coat the tomato cubes without smashing them.

Add basil and rest

Stack the basil leaves, roll them tightly and slice into thin ribbons (chiffonade) or roughly chop. Add the basil to the tomato mixture and toss once more. Let the tomatoes rest at room temperature for 10–15 minutes to allow flavors to meld.

Serve

Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve the cubed tomatoes as a simple salad, a bruschetta topping, a side for grilled proteins, or chilled as a fresh summer side dish.