Nutrition per serving may change if servings are adjusted.
2 vine-ripened tomatoes, halved and seeded
1 small clove garlic, peeled
1 tablespoon red-wine vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh parsley, or basil
Salt & freshly ground pepper, to taste
Set a box grater over a shallow bowl. Rub the cut side of a tomato half against the coarse holes to squeeze out tomato flesh. Discard skin. Repeat with remaining tomato halves.
Skewer garlic clove with a fork and use it to vigorously mix vinegar into the grated tomato. Still mixing, slowly drizzle in oil. Add parsley (or basil) and season with salt and pepper. Discard garlic.