Risotto Cakes with Tomato Salad

Combine tomatoes, garlic, balsamic vinegar, olive oil, salt, and black pepper in large bowl. Stir in fresh basil leaves. Combine reserved risotto, egg, Pecorino Romano cheese, basil, and freshly ground black pepper in another large bowl. Using a 1/3-cup measuring cup, form mixture into 12 3/4-inch-thick patties. Heat vegetable oil in 12-inch nonstick skillet, on medium 1 minute. Add half of patties. Cook 8 minutes or until golden brown. Carefully turn over and cook 4 minutes or until golden brown. Repeat with remaining mixture, cooking each side 4 minutes. Serve with tomato salad.