Recipe by Hey Jude
This is a great tomato recipe and is especially attractive if you use various colors of tomatoes, such as heirloom.
Top Review by Kumquat the Cat's friend
It's the height of the tomato season and I went crazy buying them at the farmer's market. I bought a large orange and red tomato, then red cherry tomatoes and yellow grape tomatoes. I threw them together with the rest of the ingredients in this dish and when I ate it thought I died and went to heaven:D After dinner I promptly made another salad with the leftover tomatoes to take to work the next day. Also, I couldn't resist adding some fresh basil and more vinegar (one tablespoon per plate). Instead of sundried tomatoes in oil I used dry ones because I like the chewiness and left out the oil altogether to save a few calories. I ate the salad for breakfast this morning at work because I couldn't wait for lunch. Heehee!
- 6 -8 large ripe tomatoes, thinly sliced
- salt, to taste
- fresh ground black pepper, to taste
- 2⁄3 cup sun-dried tomato packed in oil, 1/2 nch strips (reserve 1 T oil)
- 1 tablespoon balsamic vinegar
- 4 ounces parmesan cheese