Top a pizza or bread for Italian bruschetta, or toss with penne. Seeding half the tomatoes keeps the sauce from becoming watery.
1 pound ripe tomatoes, divided (such as Campari)
3 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon molasses
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 garlic cloves, minced
How to Make It
Remove and discard seeds from half of tomatoes; chop seeded tomatoes. Place seeded tomatoes in a bowl. Chop remaining tomatoes; add to bowl. Stir in remaining ingredients. Let stand at room temperature 1 hour. Refrigerate 1 to 2 days.