|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 DressingDressing:
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)
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