Tomatoes, tomatoes, tomatoes!
According to WebMD “Eating lots of tomatoes, any way you can, is a great thing. This fruit that acts like a vegetable is loaded with health properties.”
I disliked tomatoes as a kid. I use to pick those tasteless, mushy, slices off of my sandwiches or donate them to my father’s salad plate. Then, one day, a friend of mine happily snatched my tomato slice. She sprinkled salt on it and ate it just like that. She commented on how much she enjoyed snacking on tomatoes this way. I felt like I was missing out by not being able to appreciate tomatoes. With an open mind I sprinkled salt on a slice of a beefsteak tomato and ate it. To my surprise, I enjoyed this juicy fruit whose sweetness was amplified by the salt. Yum! From that point on, I was on a quest to enjoy a variety of tomatoes: heirloom, grape, cherry, Roma, etc. In fact, there are about 7,500 varieties of tomatoes! As a tribute to my love of this fruit, that acts like a vegetable, “Tomatoes, tomatoes, tomatoes” is a trilogy of basic tomato recipes: Tomato Salad, Sun Dried Tomatoes and Tomato Sauce.
This tomato trilogy begins with the fastest salad you’ll ever prepare. Ready? Set? Go!
Serving size: 4
- 2 Heirloom Tomatoes* (2 different colors)
- 2 Tomatoes on the Vine*
- ½ cup cherry tomatoes* (multicolored)
- 6 fresh basil leaves
- 3 tablespoons cherry balsamic vinegar or plain balsamic vinegar
- 3 tablespoons extra virgin olive oil
- kosher salt
- freshly cracked black pepper
* NOTE: Any variety of tomatoes can be used. Try to select tomatoes of different colors and sizes to create a more visually interesting plate. After all, we eat with our eyes first!
Cut tomatoes in ½ inch slices or in half if using cherry or grape tomatoes.
Arrange tomato slices on a serving plate.
Stack the basil leaves and roll like a cigar. Chiffonade the basil by cutting thin slices. Sprinkle over tomatoes.
Drizzle with balsamic vinegar and olive oil. Season with salt and pepper.