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Ingredients
  • 2 ½ pounds ripe red tomatoes (about 4 large or 9 small)
  • 1 small Vidalia or sweet yellow onion (½ pound), peeled and cut into rough 1″ chunks
  • 1 small cucumber (½ pound), peeled and seeded
  • 1 medium red bell pepper, cored and seeded
  • ¼ cup fresh basil leaves, plus extra for garnish
  • 1 large garlic clove, peeled
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar or red wine vinegar
  • ¾ teaspoon fine sea salt
  • Freshly ground black pepper
Steps
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