Cherry and Sungold tomatoes sliced in half (about 3 cups)
1 clove fresh garlic, gratd or minced
Thai basil (to taste)
1/4 c. Olive oil
2 Tbls. Bragg’s Raw cider vinegar
1/2 – 1 Tbls. tamari
Fresh ground black pepper (to taste)
1 Tbls. brown sugar
pinch of salt.
You may want to experiment with proportions… I made this little addition to go with vegetarian potstickers over a bed of fresh watercress. Two days later it was even better as a cracker topping/bread dipping extravaganza. Enjoy!