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- 1 1/2 cups small to medium fresh basil leaves, divided
- 2/3 cup plus 2 tablespoons extra-virgin olive oil, divided
- 1 large shallot, thinly sliced
- 1 small Fresno chile or red jalapeño, seeded, finely chopped
- 2 teaspoons finely grated lemon zest
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground black pepper
- 3 pounds ripe tomatoes, assorted colors and sizes
- 1 12-ounce loaf rustic or sourdough bread, cut into 1/2"-thick slices
- 1 pinch garlic clove, halved
Directions:View on Bon Appetit
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