Found this in the Summer 2013 issue of Kraft Food and Family. I have plenty of basil already...my plant is doing so much better than last year. Of course, it hasn't been as hot as the center of the sun here yet this "summer".
2 C. each red and yellow cherry tomatoes
2 C. grape tomatoes
10 fresh basil leaves, chopped
1/4 C. ranch dressing
2 cloves garlic, minced
1/2 tsp. freshly ground black pepper
Cut some tomatoes in half; place in a large bowl. Add remaining tomatoes and basil; mix lightly. Mix dressing and garlic until blended. Add to tomato mixture, toss to coat.
Sprinkle with pepper.
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