In a small bowl, mix the onion, orange juice, and salt and pepper. Let marinate for 5-10 minutes. In another small bowl, whisk together the orange zest and NapaStyle Blood Orange Oil. Cut a small slice off the bottoms of the tomatoes so they will stand upright. Slice tomatoes in thirds, crosswise. Do not core them. Lay the slices out and season with salt and pepper. Sprinkle each with the zest mixture, marinated onions, and basil chiffonade. Reassemble the tomatoes and garnish tops with basil. Drizzle with olive oil as desired. | 
