When Simon, Prudy and Dan were little, Debbie used this colorful, playful dish to entice them to enjoy tomatoes. It worked, but the children couldn’t pronounce the word “marinated,” so they called it “serenaded” tomatoes. And why not? The colors in the dish and the sweetness of the cherry tomatoes certainly make beautiful music together.
2 pints assorted varieties of cherry and grape tomatoes, halved or quartered depending on size
1/4 tsp.sea salt
1/2 cup extra virgin olive oil
2 Tbsp. raw, unfiltered apple cider vinegar
1 tsp. raw honey
1 tsp. Dijon mustard
6 medium heirloom tomatoes
Sprinkle the cherry and grape tomatoes with salt.
Whisk together the oil, vinegar, honey and mustard.
Pour over the salted cut tomatoes and let sit at room temperature for 1 hour to serenade — whoops! –marinate.
Meanwhile, hollow out heirloom tomatoes by slicing a quarter-sized round off the top and, using a paring knife, melon baller or grapefruit spoon, cutting and scooping away the seeds and core.
After the cherry and grape tomatoes have marinated and just before serving, fill the hollowed heirlooms up with the marinated tomatoes and serve.
From our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen. Photos by Alison Shaw.