- 2 large tomatoes, seeded and chopped
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon red-wine vinegar
- 1/3 cup finely chopped fresh basil leaves
- In a bowl combine well the tomatoes, the oil, the vinegar, and salt and pepper to taste and stir in the basil. The concassé may be make 2 hours in advance and kept overed and chilled.