- 1 pound ripe tomatoes, in assorted colors and sizes
- Salt and pepper
- 1 garlic clove, finely minced
- 1 teaspoon capers, rinsed
- 3 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- Pinch red pepper flakes
- 12 basil leaves
- 4 fresh French rolls or a long baguette.
Cut larger tomatoes in thick slices or wedges and smaller ones into halves, and put them in an a bowl. Season with salt and pepper.
Add the garlic, capers, olive oil, vinegar, pepper flakes and half the basil, torn or chopped. Gently toss with the tomatoes and leave for 5 or 10 minutes.
Split the rolls or baguette lengthwise. Spoon tomato salad and its juices onto bottom of each roll (or bottom half of the baguette). Lay a few basil leaves over tomatoes. Replace tops and press lightly. If using baguette, cut crosswise into 4 pieces.
Cover sandwiches with a clean dish towel and wait for an hour or so before serving.
From New York Times. Serves 4