Charred Tomato Salad

• 8 large tomatoes
• 2 tablespoons olive oil
• 1/3 cup sliced fresh basil
• 1/2 cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• Garnish: fresh basil leaves

1. Cut tomatoes into quarters; remove and discard seeds. Pat dry, and brush each side evenly with 2 tablespoons olive oil.
2. Cook tomato quarters, in batches, in a hot cast-iron skillet over high heat 1 1/2 to 2 minutes on each side or until blackened. Remove from skillet, and cool, reserving juice from skillet.
3. Toss tomato with reserved juice, basil, and next 4 ingredients in a large bowl. Cover and let stand, stirring occasionally, 1 hour. Garnish, if desired.
4. Prep: 20 min., Cook: 20 min., Stand: 1 hr.

tomatoes, olive oil, fresh basil, olive oil, red wine vinegar, kosher salt, freshly ground pepper, fresh basil

Taken from www.myrecipes.com/recipe/charred-tomato-salad (may not work)