This is a variation on the main dish that Michael and I live on all summer long. We are crazy about fresh mozzarella, tomatoes, and basil. In good years I manage to grow my own tomatoes and basil. On the years that the squirrels steal all of my tomatoes then I still have fresh homegrown basil. We usually dress this with balsamic vinegar, garlic, a good extra virgin olive oil, and salt and pepper. On those days when we want a variation on the theme we use a great balsamic vinegar that we have that has a dark cherry flavor and then leave out the garlic. Anyway, I was excited to try this recipe since I knew we would love it.
This recipe starts with marinating crushed garlic and salt with red wine vinegar for about a half an hour. Then you peel the tomatoes, slice them thinly, and arrange on a platter. Add fresh basil to the top. Strain the garlic out of the vinegar and then pour the garlic flavored vinegar on the tomatoes. Drizzle on the extra virgin olive oil and then serve.
Our local grocery has just started carrying heirloom tomatoes all year round. I love the different flavors and textures that the varieties have. They also are very high quality, which is unusual for tomatoes in our area at this time of year. Most of the tomatoes that we get are mealy and tasteless. I was glad that I could try this recipe with tomatoes that were exceptional.
Okay, you know what I am going to say next. I love this recipe. I will definitely be adding this to the rotation this summer. It has a strong garlic kick, but I love garlic. The flavor combination of the tomatoes and basil just sang. Another winner.