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Add the basil leaves and olive oil to a blender and blend until the basil is liquefied. If you don’t have a blender, you can mince the basil and mix it into the oil. Right before serving, use a serrated knife to cut the tomatoes through their equators into ¼ inch slices, or into wedges as shown and arrange them on a plate along with the Brindisi. Drizzle the basil oil onto the tomatoes and sprinkle with salt and pepper and torn basil leaves.