- 5 pounds ripe heirloom tomatoes, cored and cut into 1/2-in. pieces
- About 1 tsp. kosher salt
- About 1/4 cup extra-virgin olive oil
- 2 tablespoons unseasoned rice vinegar
- 10 to 12 fresh basil leaves, stacked, rolled, and thinly sliced
- calories 107
- caloriesfromfat 61 %
- protein 2.3 g
- fat 7.5 g
- satfat 1.1 g
- carbohydrate 10 g
- fiber 3.1 g
- sodium 253 mg
- cholesterol 0.0 mg
How to Make It
Purée tomatoes in batches in a blender, adding 1 tsp. salt, 1/4 cup oil, and the vinegar to final batch.
Strain purée through a fine-mesh strainer into a large bowl or pitcher. Season to taste with salt if you like. Serve chilled or at room temperature, garnished with a drizzle of oil and a sprinkle of basil.
Make ahead: Up to 2 days, chilled.
Note: Nutritional analysis is per serving.