Ingredients
- 2 pound heirloom tomatoes, assorted shapes and colors
- 4 ounce sliced bacon, chopped
- 1 ounce shallot, minced
- 2 tablespoon red wine vinegar, plus more as needed
- 2 tablespoon extra virgin olive oil
- 4 ounce fresh goat cheese
Preparation
Baking Directions:
Trim away the tough core around the stem of each tomato and cut the tomatoes into ½-inch-thick slices.
Arrange the slices in a single layer in a tightly overlapping, concentric pattern in a large gratin or casserole dish.
Season with salt and pepper.
Place the bacon in a medium sauté pan and cook over medium-high heat until lightly colored and sizzling.
Add the shallot and cook until translucent, about 1 minute.
Remove from the heat and deglaze the pan with the vinegar.
Whisk in the olive oil.
Season to taste with salt and pepper and add more vinegar if the dressing tastes too oily.
Preheat the oven to 500 degrees or heat the broiler.
Pour the bacon vinaigrette over the tomatoes in the baking dish.
Crumble the goat cheese into bits and scatter over the tomatoes.
Place the pan on the top shelf of the oven and bake until the cheese is just softened, only 2 minutes or so.
Tear the basil into bits and distribute over the top.
Serve warm.
