Appetizer Recipes

Seared Heirloom Tomatoes

Seared Heirloom Tomatoes



Seared Heirloom Tomatoes

Serves: 4


4 teaspoons Napa Valley organic olive oil
10 fresh basil leaves divided 6 leaves slivered
1 pound mixed heirloom tomatoes cored and sliced into inch thick rounds
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon red wine vinegar
1 tablespoon grated imported Parmigiano Reggiano cheese


Heat olive oil and four whole basil leaves in a large saut pan over medium heat. Add tomato slices in a single layer and cook one minute. Turn with tongs, season tops with salt and pepper and cook for one minute. Transfer to a serving platter and discard cooked basil.

Add vinegar to the pan and stir into the olive oil. Remove from heat and pour over tomatoes. Sprinkle tomatoes with cheese and slivered basil. Serve immediately.