Servings:
Serves 4 Servings
Ingredients
- 1 1/2 pound heirloom tomatoes, assorted sizes, shapes and colors
- 1 pint cherry tomatoes
- 1/4 cup torn basil leaves
- 3 tablespoon aged sherry vinegar
- 6 tablespoon extra virgin olive oil
Preparation
Baking Directions:
For the tomatoes: stem the cherry tomatoes and cut them in half.
Core the heirloom tomatoes.
Cut the smaller tomatoes in wedges.
For the larger tomatoes, cut the tomatoes in half and slice into ¼ inch thick slices.
Arrange the tomato slices on a large platter.
Season the tomatoes with salt and freshly ground black pepper.
Scatter the sliced garlic and torn basil over the tomatoes and drizzle the aged sherry vinegar and olive oil over the salad.
