Ingredients:

1 each Tomato-Red, sliced ½" thick

1 each Tomato-Yellow, sliced ½’ thick

4 each Grape Tomatoes

4 slices Fresh Mozzarella

Extra Virgin Olive Oil, as needed 

Basil, fresh, chiffonade

Granulated Garlic, to taste

Kosher Salt, to taste

Fresh ground Black Pepper, to taste

Tomato/Balsamic Reduction, as needed

 

Method:
1.  Arrange tomatoes and cheese on serving plate.
2.  Season with garlic, salt, and pepper.
3.  Drizzle with oil and reduction.
4.  Garnish with Basil.

 

NOTES:
1. Variety of tomatoes can take this from ordinary to
extraordinary.  Fresh summer heirlooms are my choice.
2.  Wedge tomatoes and mix all ingredients in a bowl for a
nice summer salad, add thin sliced red onions and fresh minced garlic to jazz it up.

 

 

1 gallon Balsamic Vinegar-white
3 each Tomatoes- large, very ripe, cut up
Sugar, as needed

 

1. Place vinegar and tomatoes in a heavy bottomed pot, preferably a braiser
2. Bring to a boil and reduce to a simmer for 1-3 hours until it begins to thicken
3. Strain through a fine mesh strainer.
4. Return to low heat and stir in sugar until a desired balance of sweet and sour is achieved.
5. Cool to room temperature
6. Put in a squeeze bottle or drizzle with a spoon