A simple marinade of shallots, balsamic vinegar and fresh tarragon makes the most of summer tomatoes. Try a variety of heirloom tomatoes in this dish for their different colors and flavors. Prepare this one hour before dinner and serve and room temperature.
Wine pairing: Sutter Home Sauvignon Blanc
Origin: Nights to Savor
1/4 cup finely chopped shallots 1 tablespoon chopped fresh tarragon 2 tablespoons COLAVITA Balsamic Vinegar 4 teaspoons COLAVITA Extra Virgin Olive Oil 2 pounds heirloom tomatoes, cut into 1/4-inch thick slices (about 6 medium) 1/4 teaspoon salt 1/4 teaspoon pepper
1. Combine the first 4 ingredients in a bowl; stir well. 2. Arrange tomatoes on a platter. Sprinkle tomatoes evenly with salt and pepper; drizzle with shallot mixture. Makes 8 servings (serving size; about 3 tomato slices). Per Serving: 47 Calories (45.2% from fat); 3g Fat (trace Sat, 2g Mono, trace Poly); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 77mg Sodium. Food Exchanges: 1 Vegetable; 1/2 Fat. ______________________ This recipe was featured in the On-the-Go Menu, a part of Cooking Light's "Nights to Savor" series. Also featured in this menu was Balsamic-Glazed Chicken and Bell Pepper Sandwiches and Strawberry-Topped Pavlovas with Honey-Balsamic Sauce.