Saturday, July 31, 2010
This is the last tomatoes of the season. Sad to see them go but it is too hot in the garden here in Phoenix even with the shade screen. I picked some that were facing the west sun and they smelled like stewed tomatoes when I sliced them. Talk about cooking on the vine.
They are so tasty using Camelback Inn's recipe for Marinated Heirloom Tomatoes although we substituted dark balsamic vinegar of Modena for the white balsamic vinegar thus the deeper colors.
Basil grows wonderfully in Phoenix in the summer so we use fresh, whole leaves.
Marinated Heirloom Tomatoes in White Balsamic Vinaigrette found on page 67 Tastes & Treasures
1/2 cup white balsamic vinegar
1/4 cup packed light brown sugar
1 cup extra-virgin olive oil
3 garlic cloves, thinly sliced
3 shallots, thinly sliced
1/4 cup fresh basil leaves, torn
Kosher salt to taste
Freshly ground pepper to taste
5 heirloom tomatoes, cut into wedges
Mix the vinegar and brown sugar in a bowl. let stand until the brown sugar is completely dissolved. Whisk in the olive oil, garlic, shallots and basil. Season with Kosher salt and papper. Add the tomato wedges and toss gently to coat. Chill for 4 hours before serving. Serve using a slotted spoon.
Note: We made it a hearty salad with sliced cheese.