Marinated Heirloom Tomatoes with Tarragon

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Marinated Heirloom Tomatoes with TarragonRecipe
Photo: Lee Harrelson; Styling: Melanie J. Clarke
A simple marinade of shallots, balsamic vinegar, and fresh tarragon makes the most of summer tomatoes. Try a variety of heirloom tomatoes in this dish for their different colors and flavors.

Side dishes don't get any easier than this one. All you need to do is slice up the tomatoes and drizzle with a mixture of olive oil, vinegar, and tarragon.

Prepare this one hour before you eat, and serve it at room temperature.

8 servings (serving size: about 3 tomato slices)


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1/4 cup finely chopped shallots
1 tablespoon chopped fresh tarragon
2 tablespoons balsamic vinegar
4 teaspoons extravirgin olive oil
2 pounds (about 6 medium) heirloom tomatoes, cut into 1/4-inch-thick slices
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


Combine first 4 ingredients in a bowl, stirring well. Arrange tomatoes on a platter. Sprinkle tomatoes evenly with salt and pepper; drizzle with shallot mixture.

Created date

July 2006

Nutritional Information

Calories 57
Caloriesfromfat 43 %
Fat 2.7 g
Satfat 0.3 g
Monofat 1.8 g
Polyfat 0.2 g
Protein 0.9 g
Carbohydrate 7.6 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 79 mg
Calcium 19 mg