Two-Tomato Salad - cooking recipe

Ingredients

1/4 c. chopped fresh basil leaves
2 Tbsp. olive or salad oil
2 Tbsp. white wine vinegar
1 tsp. Dijon mustard
3/4 tsp. salt
1/2 tsp. sugar
4 pt. cherry tomatoes
4 medium-sized tomatoes
basil sprigs for garnish

Preparation

In large bowl with wire whisk or fork, beat chopped basil, oil, vinegar, mustard, salt and sugar until blended; set aside. In 5-quart saucepan over high heat, heat 3 quarts of water to boiling.
Fill a large bowl with ice water.
Meanwhile, cut small \"x\" in stem end of each cherry tomato.
Add 1 pint cherry tomatoes to boiling water.
After 5 seconds, with slotted spoon, remove tomatoes to ice water to cool them.
Repeat with remaining cherry tomatoes, heating water in saucepot to boiling before adding each pint of cherry tomatoes and adding more ice to water in large bowl as needed.