Tomato Salad with Pine Nuts and Pomegranate Molasses

Directions

1. 1.

   Preheat oven to 350°F. Combine raisins and vinegar in a large bowl; let sit until raisins soften, 15–20 minutes.

2. 2.

   Meanwhile, toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–7 minutes. Let cool.

3. 3.

   Add pine nuts, tomatoes, red onion, and oil to bowl with raisins; season with salt and gently toss to combine. Add basil and toss once more.

4. 4.

   Transfer salad to a platter and drizzle pomegranate molasses over.