Marinated Tomatoes with Basil

This is a wonderful way to serve freshly picked tomatoes. Keep them flavourful by not refrigerating them until they are fully ripe: tomatoes lose their flavour below about 50oF (10oC) when cell membranes are ruptured and ripening stops.

6 servings

4 large ripe tomatoes
1/4 cup basil leaves, chopped into small pieces
3 tablespoon olive oil
2 tablespoon freshly squeezed lemon juice
1 teaspoon sugar
salt and freshly ground pepper

Slice the tomatoes 1/2 inch thick. Arrange them on a platter in a single layer. Sprinkle the basil over the tomatoes. In a small bowl, mix together the remaining ingredients. Pour over the tomatoes and let stand at room temperature 1 hour before serving.