Summer Tomatoes , The VIVO Way

Some recipes are really rituals.

When tomatoes are at their peak, you don't need much. A few good ingredients, and one that brings them together.

For us, that's VIVO. Here it isn't an accent, it's the heart of the dish. You use more of it than you'd expect, because it does more: the tomatoes taste clearer, brighter, more like themselves.

Ingredients (serves 4)

• 2 to 3 ripe summer tomatoes (about 1½ lbs), cut into chunks
• 2 tablespoons VIVO
• 1 tablespoon extra virgin olive oil
• 3 or 4 sprigs fresh basil, torn
• Kosher salt, to taste
• Crusty Italian bread, for serving

Instructions

1. Cut the tomatoes into chunks, keeping their juice.
2. Add them to a bowl with VIVO, olive oil and a generous pinch of salt.
3. Toss gently, then fold in the basil.
4. Let sit at room temperature for 5 to 10 minutes so the flavors settle.
5. Serve with good bread to soak up the juices.

Variations

• Add thinly sliced red onion or shallot.
• Mix in Castelvetrano olives or capers.
• Try yellow, heirloom or Sungold tomatoes.