Heirloom Tomatoes with Aged Balsamic and Extra Virgin Olive Oil
The pleasures of eating well are quite often the preparations of simplicity. Take advantage of our wonderful harvest of heirloom tomatoes before we are faced with the gloom of under ripe, flavourless imports. Enjoy this with a crusty loaf of Italian bread so that you can dip into the oil and vinegar once the tomatoes are eaten.
4 large field ripened local tomatoes, any and all varieties are delicious
1 sweet onion, such as Vidalia or Maui
2 tbsp. 10 year old balsamic vinegar, Duke Of Modena is a great brand
A good drizzle of estate olive oil such as Tenuta del Numero Uno
Sea salt to taste (Fleur de Sel)
Fresh ground pepper (Tellicherry or Malibar is a good choice)
1. Cut the tomatoes into 1/4 inch slices and lay overlapping on a serving dish.
2. Cut the sweet onion very thin and alternate between the tomatoes.
3. Drizzle the olive oil over top of the tomatoes as well as the aged balsamic vinegar.
4. Sprinkle the tomatoes with the sea salt and a good grinding of fresh pepper.