Douglas Kirkland's Tomatoes and Fresh Mozzarella

    Douglas Kirkland's Tomatoes and Fresh Mozzarella

    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.
     

    Tomato/Balsamic Reduction
     
    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