Heirloom Tomatoes with Balsamic Reduction
Courtesy of Susan Nye
An easy salad or side dish for the dog days of summer.
Number of Servings
2 T. minced red onion
1 small clove garlic, minced
2-3 sprigs fresh thyme
1 bay leaf
1 T. Dijon mustard
1 tsp. or to taste honey
1/4-1/2 c. or to taste extra virgin olive oil
Sea salt and freshly ground pepper to taste
3 lbs. heirloom tomatoes
Preparation - Directions
Put vinegar in a small, heavy saucepan and bring to a boil over medium heat. Reduce heat to low and simmer until reduced by half. Stir in onion, garlic, thyme and bay leaf and cool to room temperature, about 30 minutes.
Using a rubber spatula to press on the solids, strain vinegar through a sieve into a bowl. Season with salt and pepper then whisk in mustard and honey. Continue whisking; slowly add olive oil to taste until well combined.
Core and slice tomatoes or cut into wedges. Arrange on a large platter or individual plates and sprinkle with salt. Drizzle sparingly with balsamic reduction and serve.
Cover and store any extra balsamic reduction in the refrigerator. You can also try a drizzle of balsamic reduction on raw or grilled veggies, grilled meats and chicken.