Technicolor Tomatoes

1/4 cup balsamic vinegar
1 clove garlic, minced
1/2 cup olive oil
Salt and pepper to taste
2 1/2 pounds assorted red, yellow and orange tomatoes, chopped
1/4 cup fresh basil leaves, shredded

In a large bowl, whisk together the vinegar, garlic and olive oil. Season to taste with salt and pepper. Add the tomatoes and gently toss.

To shred the basil, stack several leaves on top of each other. Roll the stack into a cigar shape. Using a paring knife, cut the roll into very thin slices. Repeat the process until all the basil is shredded. Sprinkle the shreds over the tomatoes and serve.

Makes 8 to 10 servings.