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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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Have extra tomatoes during tomato season - give this a try. Ingredients:
1 1/2 cups vinegar (tarragon or white wine) |
1/2 teaspoon salt |
1/4 cup finely chopped shallot |
2 tablespoons finely chopped chives |
2 tablespoons fresh lemon juice |
1/4 teaspoon white pepper |
2 tablespoons extra virgin olive oil |
6 plum tomatoes, quartered vertically |
2 large yellow tomatoes, sliced hortizonally into 1/2-inch slices |
16 cherry tomatoes, halved vertically |
16 small yellow pear tomatoes, halved vertically |
sunflower sprouts (optional) |
Directions:
1. Marinade:.
2. Combine vinegar and salt in large bowl; stir until salt is completely dissolved. Add shallots, chives, lemon juice and white pepper; mix well. Slowly whisk in oil until well blended.
3. Add tomatoes to marinade; toss well. Cover and let stand at room temperature 2 to 3 hours.
4. To serve, place 3 plum tomato quarters on each of 8 salad plates. Add two slices yellow tomato, 4 cherry tomato halves and 4 pear tomato halves. Garmish each plate with sunflower sprouts, if desired. (Or place all marinated tomatoes on large serving plate and garnish).
5. Passive work time is the marinating time.
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