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Tomato Slices in Parmesan Herb Dressing
Jul 19th, 2006



In yesterday's post I mentioned that we ate our dill bread with slices of marinated tomato. Now this is hardly a ground-breaking idea, I imagine most of you know how to slice up a tomato and let it sit in a tangy dressing until it has sucked up the vinegary flavor, but this particular combination worked so well I wanted to mention it here.

The dressing is adapted only slightly from the one posted here on the blog Edible Tulip. I used two kinds of vinegar instead of one and added a handful of mixed herbs, but other than that it's the same. It is a very tasty salad dressing and seems to have a particular affinity for tomatoes - the cheese, garlic, and basil are all things that nicely complement a good summer tomato.

We ate all of ours that day, so I don't know how well they might keep, generally refrigeration isn't recommended for fresh tomatoes as it turns them mushy. But the salad dressing keeps for a while in a closed jar in the fridge - especially if the herbs are stored separately - so just dress the amount of tomatoes you can eat in one sitting. But I guarantee that amount is more than you think, so be generous.


Tomato Slices in Parmesan Herb Dressing

Dressing:
3 garlic cloves
1 1/2 tbsp balsamic vinegar
1 1/2 tbsp tarragon or champagne vinegar
juice of one small lemon
1/3 cup grated parmesan
1/2 cup olive oil
a generous handful of mixed herbs, chopped (I used basil, tarragon, and parsley)

Tomatoes:
3 or 4 nice ripe summer tomatoes, sliced in meaty slices
sea salt and freshly ground pepper


To make the dressing:
Put all ingredients except the herbs in a blender or mini food processor and blend until combined. Pour into a small bowl or jar. The herbs should be added just before serving.

To marinate the tomatoes:
Lay the tomatoes in one layer in a large rimmed dish of some sort and pour over enough dressing to cover. Lightly salt and pepper the slices and let them sit at room temperature for at least a half an hour.

These are great on freshly baked bread smeared with butter, layered in cheese sandwiches, or on top of grilled white fish or chicken.

-Kymm, dressing adapted from Edible Tulip
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Comments

Yum! This dressing sounds scrumptious! I always do olive oil and balsamic on tomatoes, which is always great, but this sounds like quite an improvement.

And I've been needing an excuse to buy champagne vinegar!

Thanks for the recipe.

-posted by Catherine on Jul 25th, 2006
© 2006, Kimberly Cooperrider | kymmco@excite.com