Tomatoes with Balsamic Vinaigrette

Christina Schmidhofer

Hillbilly: This slicer dates back to 1880, when it first wowed kitchen gardeners with its 1- to 2-pound, heavily ribbed fruits. The flesh is orange-yellow and mottled with red, with an almost peachlike texture.

Yield: Makes 3 or 4 servings
Recipe from Sunset

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon minced shallots
  • 1 1/2 pounds irm-ripe Hillbilly or similar tomatoes
  • salt and pepper to taste

Preparation

  1. In a small bowl, mix 2 tablespoons extra-virgin olive oil, 2 tablespoons balsamic vinegar, and 1 tablespoon minced shallots. Rinse and core about 1 1/2 pounds firm-ripe Hillbilly or similar tomatoes. Cut crosswise into 1/2-inch-thick slices. Arrange tomatoes, overlapping slightly, on a rimmed platter or plates. Drizzle dressing over tomatoes; add salt and pepper to taste. Garnish with baby arugula leaves, if desired.
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