Appetizer Recipes

Heirloom Tomatoes Two Ways

Heirloom Tomatoes Two Ways



Heirloom Tomatoes Two Ways

Serves: 4


2 tablespoons Napa Valley organic olive oil
1 small clove Melissas organic garlic minced
1 dry pint Veg fresh baby heirloom tomatoes large tomatoes halved small tomatoes left whole
1/8 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon Wholesome Sweeteners organic raw blue agave or honey
4 teaspoons red wine vinegar
2 teaspoons water
2 ounces organic arugula
1 1/2 pounds mixed heirloom tomatoes cut into wedges


Heat olive oil in a medium saucepan over medium heat. Add garlic and cherry tomatoes and season with salt and pepper. Cook for five minutes, stirring occasionally. Reduce heat to medium low and stir in agave, vinegar and water. Cover and cook for three more minutes, until whole tomatoes are soft.

Place 1/2 ounce of arugula on each of four plates. Arrange sliced tomato wedges on the bed of greens. Spoon cherry tomato dressing over tomatoes and arugula and serve.