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Tomatoes with a Mignonette Sauce

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Use beefsteak, Better Boy or heirloom tomatoes in this recipe.

The tomatoes at the farmers markets have been loaded with flavor this year. Treat yourself to this simple dish that is easy and will help keep you cool on these hot days. For best results, “the herbs and tomatoes must be of high quality, preferably organic and very fresh,” says Keith Snow, author of “The Harvest Eating Cookbook.”

Tomatoes with a Mignonette Sauce

1 to 3 ripe tomatoes (beefsteak, Better Boy or heirloom variety), sliced 1/4-inch thick
1 shallot, finely minced
1/2 cup good quality red wine vinegar or Champagne vinegar
1 tablespoon minced fresh tarragon or basil
Pinch of kosher salt
A few twists of freshly ground black or white pepper

Combine the tomatoes, shallots, vinegar, tarragon, salt and pepper in a non-reactive bowl. Marinate for 30 minutes.

Arrange the tomatoes on a serving platter.

Spoon the leftover marinade over the tomatoes.

Chef’s note: The addition of freshly grated Parmigiano-Reggiano cheese is nice if you’re in the mood for the extra flavor boost.

Makes 1-3 servings, depending on how many tomatoes you use.

From “The Harvest Eating Cookbook” by Keith Snow

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