2 lb mixed-color heirloom tomatoes, including small tomatoes if available
1 tbsp olive oil
1–1½ tsp Cookies The Trifecta seasoning
Handful of fresh basil leaves
Cut large tomatoes into thick slices and halve some small ones. Arrange on a platter, drizzle with oil, sprinkle with seasoning, and tuck basil between the slices. Let stand 10 minutes before serving so the tomato juices mingle with the oil.
