One of the most encouraging developments on California's family farms is the interest in "heirloom" produce—fruit and vegetable varieties from an earlier time. Many of these varieties have lost favor commercially because they don't ship or store well, but they often have superior flavor. At California's farmers' markets, it's not uncommon to find two dozen different heirloom tomatoes in a multitude of colors and sizes.
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 large shallot, minced
Salt and freshly ground pepper to taste
1 to 1-1/4 lb. (500-625 g) heirloom tomatoes, preferably a variety of colors and sizes
1. In a small bowl, whisk together the oil, vinegar, shallot, salt, and pepper. Let stand for 30 minutes to allow the shallot flavor to mellow.
2. Core the tomatoes. Halve them vertically if large, then slice thinly or cut into thin wedges. Halve cherry tomatoes or baby pear tomatoes, if you like. Arrange the sliced tomatoes on a platter, mixing the colors attractively. Top with the small tomatoes. Spoon the vinaigrette over the tomatoes and serve.
Nutritional analysis per serving:
Calories 117 (Kilojoules 491); Protein 1 g; Carbohydrates 6 g; Total Fat 11 g; Saturated Fat 2 g; Cholesterol 0 mg; Sodium 11 mg; Dietary Fiber 2 g
New American Cooking Series
Time Life Books, 2000
Color photographs throughout
Recipe reprinted by permission.
This page created July 2000
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