Marinated Heirloom Tomatoes with Tarragon

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.

Yield:

8 servings (serving size: about 3 tomato slices)

Recipe from

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

Ingredients

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Micol Negrin,

August 2006