6 to 8 ripe tomatoes
4 green onions
1 cup extra-virgin olive oil
3 to 4 tablespoons balsamic vinegar
2 tablespoons brown sugar
Salt and freshly ground black pepper
Handful fresh parsley leaves, lightly chopped
12 fresh basil leaves, chiffonade
Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. (I forgot to cut the wedges in half again.)
Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.
Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.
Add the herbs and gently toss to combine.
Cover and refrigerate for a couple of hours before serving.
There is no way this would be good with store-bought tomatoes in the winter, so make it now while you can get good homegrown ones! I got mine at the produce stand and they were excellent!