Red And Yellow Tomato Platter With Balsamic Vinegar Recipe - Cooking Index
Red And Yellow Tomato Platter With Balsamic Vinegar Recipe - Cooking Index
It is difficult to eat too many tomatoes during the summer. One of the best ways to present them is sliced, sprinkled with tarragon, and drizzled with olive oil and balsamic vinegar. Served with crusty chunks of bread to soak up the aromatic dressing, a big tomato platter is practically a meal in itself.
Type: Cheese, Eggs, Vegetables| 4 | Ripe red tomatoes - thinly sliced (large) | |
| 4 | Ripe yellow tomatoes - thinly sliced (large) | |
| 1/4 cup | 59ml | Balsamic vinegar |
| 1/4 cup | 59ml | Olive oil |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/2 teaspoon | 2.5ml | Black pepper - freshly ground |
| 3 tablespoons | 45ml | Minced fresh tarragon |
Arrange the tomato slices in an overlapping single layer on a platter. First pour the vinegar evenly over them, and then the olive oil. Sprinkle with the salt, pepper, and, finally, the tarragon. Let the dish stand at room temperature for 10 or 15 minutes to allow time for the flavors to mix. This recipe serves 6.
Source:
POTAGER by Georgeanne Brennan
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