This condiment travels well and is perfect for spooning over grilled fish, chicken, or steak, or tossing with pasta.
Makes 9 cups
8 cups halved assorted grape tomatoes
1/4 cup kosher salt
1 large shallot, sliced
4 garlic cloves, sliced
1 1/2 cups olive oil
14 fresh thyme sprigs
1/3 cup white wine vinegar
1 (1-oz.) package fresh basil, torn
1/2 teaspoon black pepper
Pinch of dried red pepper flakes
Toss together first 2 ingredients in a large glass bowl; let stand 30 minutes. Meanwhile, sauté shallot and garlic in hot oil in a medium saucepan over medium heat 6 minutes. Remove from heat, and stir in thyme. Cool completely. Toss together vinegar, next 3 ingredients, tomato mixture, and shallot mixture. Serve, or cover and refrigerate up to 2 weeks.