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Begin by cutting the larger baby tomatoes in quarters, and halving the smaller ones. Really small ones you can leave whole.
Cut the heirlooms into quarters or eighths depending on their size.
To serve place the tomatoes on a large plate or platter. First drizzle with a few tablespoons of vinegar, followed by a drizzle of EVOO. Sprinkle liberally with salt and pepper and then add the basil leaves.
Serve at room temperature.
Recipe Courtesy of Megan Mitchell