Tomatoes with a Bow to Italy

Post date: Jul 11, 2011 11:57:49 PM

To serve 2 people:

1 very large, very ripe tomato (or two medium tomatoes or 15-20 cherry tomatoes)

1-2 cloves garlic

½ teaspoon salt (use more, if needed)

¼ teaspoon black pepper, freshly ground (use more, if needed)

¼ cup extra virgin olive oil, (use more, if needed)

2 tablespoons balsamic vinegar, (use more, if needed)

handful of fresh basil leaves

For larger tomato(es), remove stem and hard core of tomatoes and cut into bite-sized pieces (approximately 1- ½ “ cubes). For cherry/grape tomatoes, remove stem and slice tomatoes in half either lengthwise or cross-wise. Place tomato pieces in a bowl, making sure you catch all of the delicious tomato juices that leak out on to your cutting board.

Finely mince garlic and add to tomatoes. Season generously with salt and freshly ground pepper. Pour extra virgin olive oil and balsamic vinegar over the tomatoes and toss. A bamboo rice paddle works best! Taste the mixture and add more salt, pepper, extra virgin olive oil, or balsamic vinegar until you are satisfied with the taste. Tear basil leaves with your fingers and mix into tomato mixture.

Serve as a side salad or scoop on top of crusty bread.

Notes:

(1) You can use just one type of tomato or you can use an assortment of different colored tomatoes.

(2) You can add chunks of Italian-style fresh mozzarella cheese. Do not use the rubbery American mozzarella!