LATE HARVEST TOMATO SALAD
How could something so simple, so easy, taste this good? During the winter months when tomatoes are not as good, this is a great way to make them taste better!
Makes about 4 cups
2 extra lg. ripe, juicy slicing tomatoes, cored and cut into 1/2-3/4 inch cubes
3 T. light brown sugar
2 T. Balsamic vinegar
2 T. white vinegar
1/2 t. salt
sev. fresh basil leaves, stacked and thinly sliced
freshly ground black pepper
Combine all ingredients in mixing bowl. Stir, cover and marinate several hours at room temperature.
Refrigerate, then bring to room temperature before serving.
Notes: When I was a kid and tomatoes were plentiful my mother often made a simple tomato salad for supper with nothing more than tomatoes, vinegar, sugar and salt. I added the basil, but it really isn’t necessary. My favorite way to eat tomatoes is still this simple way. The liquid from the tomatoes combined with the vinegar and sugar is absolutely delicious.
You’ll have lots of liquid after the tomatoes have marinated for a while. Spoon over mashed or baked potato for a simple, delicious supper.
Serve with any meal or all by itself for a delicious between meal snack.
CHEF DAVIES-TIGHT™ 