Tomatoes with Fresh Herb Vinaigrette

It's been a while since I was excited enough about food to post a recipe. This weekend these tomatoes helped pull me out of my pregnancy-induced hatred of food. Besides two slices, I ate the whole plate myself, thrilled that something finally tasted good and food wasn't just a drab necessity to keep nausea at bay.

I found this dressing last summer on a recipe website, but couldn't hunt it down this year, so here's my take on it. It has to be good if I love it even without the fresh mozzarella to make caprese. I must warn you, I don't measure, so these are approximate and should be adjusted to your own taste. Garlic is key, and you must have some good bread to sop up the good sauce at the end.

Tomatoes with Fresh Herb Vinaigrette

3 Good Tomatoes (on the vine or homegrown-DON'T REFRIGERATE!) sliced
2 Cloves Garlic, minced finely
1 Tsp. Lemon Juice
1 Tbsp. Vinegar (Red Wine or Balsamic)
1 Pinch Salt
2 Pinches Sugar (add more if to vinegary for you)
2 Tbsp. Olive Oil (whisk other ingredients as you add this)
5 Leaves Basil, sliced and sprinkled just before serving (or try Thyme or chives, as long as its fresh)

Hope this sounds good to other people and not just a crazy pregnant lady.

P.S. Just made an appointment for next week to see what the baby is.