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8 cups halved assorted grape tomatoes
1/4 cup kosher salt
1 large shallot, sliced
4 garlic cloves, sliced
1 1/2 cups olive oil
14 fresh thyme sprigs
1/3 cup white wine vinegar
1 package fresh basil, torn
1/2 tsp. black pepper, pinch of red pepper flakes
Toss together first 2 ingredients in large glass bowl; let stand 30 minutes. Meanwhile, sauté shallot and garlic in hot oil in a medium saucepan over medium heat 6 minutes. Remove from heat, and stir in thyme. Cool completely. Toss together vinegar, next 3 ingredients, tomato mixture, and shallot mixture.
Serve, or cover and refrigerate up to 2 weeks.
Makes 9 cups. Hands on 30 min., total 50 min.
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