- 3 pounds tomatoes, cut up
- 2 tablespoons canola oil
- 1 tablespoon finely grated fresh ginger
- kosher salt and black pepper
- 2/3 cup torn fresh mint leaves
- 1 tablespoon finely grated lemon zest
- Toss the tomatoes with the oil and ginger and season with 1 teaspoon salt and ¼ teaspoon pepper. Cover and set aside at room temperature for up to 8 hours. Just before serving, toss with the mint and lemon zest.