Vine Ripened Tomatoes Drizzled With Balsamic Vinegar Food

SIMPLE MARINATED VINE RIPENED TOMATOES

Steps:

• Put tomato slices overlapping in a low glass dish.
• Put marinade ingredients in a jar with a lid and shake to blend.
• Pour marinade over tomatoes, so that all are covered.
• Cover with plastic wrap and chill for at least one hour.

VINE-RIPENED TOMATOES DRIZZLED WITH BALSAMIC VINEGAR

Steps:

• On a large platter overlap tomatoes slightly and sprinkle with pepper and salt to taste.
• Drizzle tomatoes with vinegar and serve at room temperature.

WILD FIELD GREENS AND VINE RIPENED TOMATOES WITH WARM HAZELNUT FOREST DRESSING

Steps:

• Break or chop mushrooms into 1/4-inch pieces and cover with 1/4 cup warm water. Let sit for 30 minutes to rehydrate. Strain mushrooms, reserving soaking liquid in a small bowl. Rinse mushrooms and set aside. Strain soaking liquid through a paper towel into a small pot and reduce by half over medium heat.
• Combine hazelnut oil, walnut oil and olive oil in a small bowl. Combine vinegar, shallot, chives and salt and pepper in a separate medium mixing bowl and whisk in warm soaking liquid. Continue whisking and add oil in a slow thin stream to emulsify.
• Lay out slices of tomato. Top with salad greens and mushrooms. Drizzle with warm dressing and top with 2 small romaine leaves.

SLICED TOMATOES WITH HONEY-BALSAMIC DRIZZLE

Steps:

• Arrange sliced tomatoes on a serving dish. Season with salt and black pepper. Whisk together balsamic vinegar and honey and drizzle over tomatoes.

WILD FIELD GREENS AND VINE RIPENED TOMATOES WITH WARM HAZELNUT FOREST DRESSING

Steps:

• Break or chop mushrooms into 1/4-inch pieces and cover with 1/4 cup warm water. Let sit for 30 minutes to rehydrate. Strain mushrooms, reserving soaking liquid in a small bowl. Rinse mushrooms and set aside. Strain soaking liquid through a paper towel into a small pot and reduce by half over medium heat.
• Combine hazelnut oil, walnut oil and olive oil in a small bowl. Combine vinegar, shallot, chives and salt and pepper in a separate medium mixing bowl and whisk in warm soaking liquid. Continue whisking and add oil in a slow thin stream to emulsify.
• Lay out slices of tomato. Top with salad greens and mushrooms. Drizzle with warm dressing and top with 2 small romaine leaves.

MARINATED TOMATOES WITH BASIL AND BALSAMIC VINEGAR

Steps:

• Mix onion slices and 4 cups ice water in a large bowl; let stand 30 minutes. Drain and pat dry with paper towels.
• Whisk together vinegar, olive oil, 2 tbls. water, sugar, salt, pepper and garlic. Stir in basil and parsley.
• Layer half of the tomato slices in a shallow dish. Top with half of the onion slices. Drizzle with half of the dressing. Repeat with remaining tomato slices, onion slices and dressing. Cover and refrigerate 30 minutes.
• Sprinkle with Parmesan curls, if using, and serve with French bread. Serve at room temperature.

TOMATO & MOZZARELLA CAPRESE - OFFICIAL RECIPE - OLIVE GARDEN

Steps:

• Arrange sliced tomatoes on a large platter.
• Place one basil leaf on top of each tomato slice.
• Place one slice of mozzarella on top of each basil leaf.
• Spring oregano, salt and black pepper on cheese and drizzle with extra-virgin olive oil. Finish with drizzle of balsamic vinegar.