Tomato season is coming to an end but thought I would share a few favorite recipes that we enjoyed this summer.
2 lbs. assorted vine-ripened tomatoes
12-14 slices of fresh mozzarella
1 tsp salt
1 1/2 tbsp. red wine vinegar
1/2 tsp. honey
1/4 cup extra-virgin olive oil
10-12 basil leaves, plus flowers if any
1. Slice large tomatoes; leave small tomatoes whole, or cut into wedges or halves. Arrange on platter with cheese.
2. In a small bowl, whisk 1 tsp. salt, the vinegar, and honey until salt is dissolved; whisk in olive oil. Spoon over tomatoes.
3. With kitchen scissors, snip basil leaves and flowers over tomatoes. Sprinkle with salt to taste.
(Recipe altered slightly from Sunset recipes.)
My friend Carrie shared this cherry tomato tart recipe on her blog and also made it for a group of women on night. It was delicious so I thought that I would give it a try with the cherry tomatoes with had from our CSA. It was super easy to make and the dough will definitely be used in future recipes.