Two-Tomato Salad

Ingredients

• 14 c chopped fresh basil leaves
• 2 Tbsp olive or salad oil
• 2 Tbsp white wine vinegar
• 1 tsp Dijon mustard
• 34 tsp salt
• 12 tsp sugar
• 4 pt cherry tomatoes
• 4 medium-sized tomatoes
• basil sprigs for garnish

Directions

1. In large bowl with wire whisk or fork beat chopped basil oil vinegar mustard salt and sugar until blended set aside In 5-quart saucepan over high heat heat 3 quarts of water to boiling
2. Fill a large bowl with ice water
3. Meanwhile cut small x in stem end of each cherry tomato
4. Add 1 pint cherry tomatoes to boiling water
5. After 5 seconds with slotted spoon remove tomatoes to ice water to cool them
6. Repeat with remaining cherry tomatoes heating water in saucepot to boiling before adding each pint of cherry tomatoes and adding more ice to water in large bowl as needed