Grilled Tomato-Basil Salsa

We served this for father's day.  I was in love!

Yields 2 cups (Goes great over grilled eggplant - to grill eggplant brush with olive oil after slicing in half lengthwise, grill for 4 minutes on high heat on each side, Slice into 1 inch slices and serve with salsa over it -mmmm)
8 ripe  tomatoes

5 tablespoons olive oil

Salt and freshly ground black pepper

1/2 cup leek, finely diced

2 cloves finely chopped fresh garlic

2 tablespoons balsamic vinegar

1/4 cup finely chopped fresh basil



1. Heat your grill to high.

2. Place the tomatoes in a bowl and toss with 2 tablespoons of the oil and season with salt and pepper. Place tomatoes on the grill and grill until charred on all sides, and just cooked through, about 10 minutes. Remove from the grill and coarsely chop. Put the chopped tomatoes in a bowl, add the remaining 3 tablespoons of oil, onion, garlic, vinegar and basil and gently mix until combined. Let sit at room temperature for 30 minutes before serving. Can be made 4 hours in advance and refrigerated. Bring to room temperature before serving.