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I grew up having this as a side dish for dinner in the Summertime at my Grandmother's house. She would cut fresh basil from her plant that was just outside on her patio.

Lycopene, which is found in tomatoes, absorbs in the body best when it is heated, combined with fats, or combined with other antioxidant-rich foods.

This recipe is so simple. Let everything soak in, and you've got yourself the best-ever bruschetta with zero elbow grease.

An article I read from a chef listed "How to pick Tomatoes" and here's what I learned:
- pick tomatoes that feel heavy, with smooth/bright skin, and are free of any bruising (if possible)
- wash them under cold water and let air dry
- store them at room temperature, and away from direct sunlight
- they're best when used at peak ripeness

Caprese DF
(Vegan, Gluten-Free)

~3-4 in-season tomatoes
~4-5 fresh basil leaves
salt and pepper to taste
~4 Tbsp olive oil
~2-3 Tbsp balsamic vinegar

How To:

This recipe doesn't really have exact numbers - as you can see from the ingredients list - so just get creative with it depending on how many people you're serving. Best made when Basil and Tomato is in season for where you live.

Step 1 - Slice up the tomatoes and place on a plate. Next, chop your fresh basil and sprinkle over the tomato.
Step 2 - Add salt and pepper to taste. Lastly, drizzle with a good quality olive oil and same with a balsamic vinegar.

Enjoy! Tag me on IG @gigiikent if you end up making this recipe - I love to see what others create.

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