I’m kind of mad at myself.
I cannot believe that I haven’t posted a tomato recipe this summer!!!
I LOVE tomatoes. And I’ve been eating them all summer. They are CRAZY delicious right now, and I’m in total denial that tomato season is slowly but surely coming to an end.
True farmer’s market candy.
More tomatoes for me. And you!
Have you ever made homemade croutons? You should. They’re divine.
Don’t let summer get away without making this! It’s almost too pretty to eat.
- 1 small loaf of sourdough bread
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon white balsamic vinegar
- 1 small shallot, minced
- 1/4 teaspoon salt
- 1/2 cup olive oil
- 4-5 pounds heirloom tomatoes, sliced about 1/2 inch thick
- 1 pint cherry tomatoes, halved
- 1 handful of fresh basil, julienned
- 1) Preheat oven to 325 degrees. Tear the bread into bite size pieces. Place them on a baking sheet and toss them with the olive oil and salt and pepper to taste.
- 2) Bake for about 15-20 minutes, until the croutons are very lightly toasted and crispy. Watch carefully, be careful not to burn. Set aside.
- 1) Stir together the red wine vinegar, white balsamic, shallot and salt. Whisk in the olive oil until well combined.
- 1) On a large platter, arrange the sliced tomatoes. Scatter on the cherry tomatoes, croutons, and basil. Spoon the dressing lightly over the salad and serve. Sprinkle with additional salt and pepper if desired.
- *Make sure the tomatoes are ripe and in season!
They don’t even look real.