A Lovely Use of Summer Tomatoes

Take one day's harvest of cherry tomatoes.  Set this on the kitchen island in full view of one's tomato-loving mother-in-law.  Wait.  But not for very long.

After noshing on a few right out of the bucket, she'll be struck by a lovely brainstorm and set to quick work.

To a handsome ceramic bowl full of the whole tomatoes, a generous double drizzle of olive oil is added.  A tight handful of basil leaves, snipped with the Pampered Chef herb scissors she admired so much, finds its way into the mix.  Sea salt and cracked black pepper round out the additions.

After everything is lightly tossed with a large spoon, three forks are handed round to the small crowd watching the preparations.  Everyone agrees there are no communicable illnesses to declare, and the spearing of seasoned summer goodness commences with gusto.  The small red fruit pop like compact bursts of sunshine on the palate.

Please note that the flavored olive oil which remains behind is quite tasty when sopped up with a sturdy piece of bakery Farmhouse white bread, though it is certainly all right to use whatever one has on hand. 

This procedure can be repeated with a rotation of eaters and preparers.  Any basil will work quite nicely.  Enjoy throughout the growing season.