16 July 2007

Heirloom Tomatoes with Feta, Basil and Balsamic Syrup

**Heirloom Tomatoes with Feta, Basil and Balsamic Syrup**
  • 1 lb vine-ripened tomatoes (assorted sizes or whatever makes you happy)
  • 3 oz goat cheese (feel free to substitute fresh mozzarella or any cheese you like)
  • basil oil (recipe follows)
  • balsamic syrup (recipe follows)
  • salt and freshly ground black pepper

 1. Cut the tomatoes and arrange in the centre of 4 plates. Sprinkle with crumbled cheese or layer cheese with the tomatoes if you use cheeses that slice. Drizzle with basil oil, balsamic syrup, and season with salt and pepper.

Serves 4

Basil Oil
  • 3 dozen fresh basil leaves, more or less
  • saucepan of boiling, salted water
  • 1 cup olive oil

1. Put the basil leaves in the boiling water fro 15 seconds (this will set the green colour and keep the finished oil from turning brown). Drain and pat the basil very dry. Combine in a blender with the olive oil and blend until the basil is completely liquid. Then pass the oil through 4 layers of cheese cloth to remove basil solids.

Balsamic Syrup
  • 2 cups balsamic vinegar (use the cheap stuff)

 1. Simmer the balsamic vinegar in a saucepan until reduced to 1/2 cup. (about 30 minutes).
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  1. Those are pretty good looking tomatoes, bet they tasted divine! I love that combination of flavours!

  2. Val, thanks for the Balsamic vinegar tip...I'll try it and then drizzle some on a salad!

  3. Lovely looking tomatoes. Did you grow them? I happen to be in Ohio at the moment, and am enjoying the Farmers Market on Sat. mornings. The tomatoes are just starting to ripen. And I adore balsamic vinegar with tomatoes! Such a lip smacking combination!

  4. No I didn't grow the tomatoes myself. I live in a condo these days. On hot days like this I don't miss my extensive flower and vegetable gardens but I do miss my fresh tomatoes, potatoes, etc.. The veggies come from our local market.


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