SIDE Heirloom Tomato Steaks with Basil Oil
I love to slice local heirloom tomatoes nice and thick in the summer. Their nooks and crannies help absorb the homemade basil oil in every pocket and the acidity of the dressing helps to cut the sweetness of the fruit. Store leftovers in a jar for an instant pasta topping!
Ingredients
2 lbs large heirloom tomatoes, stems and hull removed and sliced along the radius into ½” slices
1 large bunch basil
2 cups olive oil
2 tsp white balsamic vinegar (or sherry vinegar)
2 cloves garlic
1 tsp salt (plus more to taste)
1 pinch red pepper flakes *optional
Instructions
- Arrange tomatoes on a platter, slightly overlapping and sprinkle with salt.
- Make basil oil: In a blender, combine basil (stems included), olive oil, white balsamic, garlic, salt and red pepper flakes. Purée until smooth.
- Store in a mason jar and shake before using.
- To serve, use a spoon to drizzle basil oil over tomatoes.
Recipe by Vie at https://getvie.com/2018/08/21/herbaceous-dude/