Red And Yellow Heirloom Tomato Platter With Balsamic Vinaigrette Recipes

ITALIAN BALSAMIC TOMATOES

Steps:

• Preheat a skillet over medium flame. Add a splash of water (or a light drizzle of olive oil and sautee the onion with the brown sugar and a pinch of sea salt until the onions start to soften. A couple of minutes should be enough. Add the balsamic vinegar and simmer until reduced by half.
• Slice the tomatoes into bite size wedges and place them on a serving platter. Pour the onion balsamic vinegar reduction over the top. Drizzle with the olive oil and give it a gentle toss to coat. Adjust seasonings to taste with sea salt and black pepper, i used some coarse volcanic black salt but any sea salt will do.
• Sprinkle with the fresh basil leaves and serve.

PLUM TOMATOES WITH BALSAMIC VINAIGRETTE

Steps:

• In a large bowl, gently combine tomatoes and onion. In a small bowl, whisk the vinegar, oil, sugar, salt, garlic powder and pepper. Pour over tomato mixture; toss gently to coat. Sprinkle with basil. Serve at room temperature with a slotted spoon.

RED AND YELLOW HEIRLOOM TOMATO PLATTER WITH BALSAMIC VINAIGRETTE

Steps:

• Arrange the tomato slices in an overlapping single layer on an attractive platter.
• Drizzle evenly with vinegar, then with the olive oil. Sprinkle with salt and pepper, and garnish with freshly snipped tarragon or parsley.
• Let dish stand at room temperature for about 15 minutes to allow the flavors to meld.

BALSAMIC TOMATO SALAD

Steps:

• Gather the ingredients.
• Slice the tomatoes in half and, if using plum or larger tomatoes, core them to remove the seeds . Chop the tomatoes into chunks (whatever size you desire). If using grape, cherry, or another small tomato, cut in half so they will absorb the flavors of the dressing. There's no need to seed them.
• Place the chopped tomatoes in a large bowl. Add the olive oil, balsamic vinegar, garlic, and herbs (if using). Toss well.
• Transfer to a serving dish and season with salt and pepper to taste. Or plate the salad individually for your guests and garnish with a sprig of fresh oregano or basil.