So what to do with those tomatoes you only get for a couple weeks during the peak season of late summer? The ones that seem like sacrilege to cook? The ones you have nearly erotic dreams about? Well, maybe that's just me, but when I get ahold of perfect tomatoes this is what I do for a first course with dinner. While some may cry that this is "Shopping, not cooking," (the foodie equivalent of people who say some metal isn't "cvlt" enough) I'll stick by one of the traditional Japanese chef's in the Izakaya cookbook who said that the better ingredients, the less you should do to them. Serve with a sparkling rose of a lightly chilled light bodied red wine.
The Perfect Tomato
1 large, perfectly ripe heirloom tomato (or a selection 2-3 smaller heirloom tomatoes)
1/4 tsp best quality olive oil
1/16 tsp best quality balsamic vinegar
1 tbs basil or other microgreens (or 1 tsp chopped fresh basil)
1/8 tsp best quality sea salt
1) Slice tomatoes in to 1/3" slabs, reserving the top portions (the part that is mostly skin on one side). Salt and eat reserved portions.
2) Sprinkle the remaining slabs with salt and drizzle on the olive oil and balsamic.
3) Top with basil. (Grind some fresh pepper on if you want).