Marinated Heirloom Tomatoes
Ripe heirloom tomatoes don't need much dressing up in order to shine.
Serve these alone for a starter or salad course, or as a refreshing side for grilled meat or fish.
- 3 Heirloom Tomatoes
- 3 T Extra Virgin Olive Oil
- 1½ T Sherry Vinegar
- 1 tsp Salt
- 1 tsp Freshly Ground Black Pepper
- 3 T Minced Shallot
- 3 T Minced Chives
- Cut each tomato into 8 wedges and lay out on large sheet pan. Drizzle olive oil, then sherry vinegar, evenly across tomatoes. Sprinkle salt and pepper, followed by shallots and chives, evenly across tomatoes
- Let marinate at room temperature for 1 hour.