• Since 2005
  • Google & Yelp - 4 Stars

Simple Caprese: The Perfect Tomato Dish

That brief moment in the summer where you find tomatoes everywhere represents the glorious summer culinary moments, which are fleeting, especially heirloom tomatoes, which are high-maintenance tomatoes. That means you should enjoy them now.

Natural hybrid tomatoes have longer shelf lives compared to heirloom tomatoes, which produce less and are quite difficult to grow, which makes heirloom tomatoes quite expensive. Heirloom tomatoes at the Farmers Market are indeed worth their price. I have been a huge spender this summer and my own tomato patches are now beginning to grow and ripen.

I have Black Krim, Ox Heart, Striped German Brandywine, White Peach, Thirsty Girl, and others.

These are not the perfect round lipstick slicers you place on the sandwiches, or thick, dry paste tomatoes, which I'll be cooking to make a lot of sauce within a couple of weeks. Heirlooms have many shapes like clouds, many colors like rainbows, with sweet aromas.

I am closer than a friend to my heirlooms, arranged like perishable gems, on larger size plates and not piled up so I can track the soft ones. I'm not cooling or heating my heirlooms. They are there in the comfort of room temperature.

I could think of no better way to enjoy the summer than a Caprese plate, which is an Italian salad that combines a tomato slice with a Mozzarella slice and a few leaves of basil. A dash of salt and lime makes it intoxicating like the tequila.

I could think of no better way to enjoy the summer than a Caprese plate, which is an Italian salad that combines a tomato slice with a Mozzarella slice and a few leaves of basil. A dash of salt and lime makes it intoxicating like the tequila.

Besides this quorum of 3- ingredient Caprese, balsamic vinegar, olive oil and salt are most commonly included, whether white or red. White grapes are used to prepare the white balsamic and is known as White Italian Condiment, on account of trademark issues. Whatever white balsamic may be called, I prefer white balsamic. It is not dominant like red balsamic but it is aromatic. I tend to tuck the basil inside, between the cheese and tomato. Because when the basil leaf is put on top of the tomato, it deflects the vinegar, salt, and oil and in this way, it blocks the right flavor.

My garden has been depleted and I went to the farmers ' market to acquire more ingredients after weeks of researching, cooking, eating and obsessing about Caprese. I met a vendor Jamie while collecting bunches of basil, and he said I appeared to be someone obsessed with Caprese.

Since Jamie knew all about Caprese, I inquired as to how Caprese is served in his home.

In addition to various colored tomatoes like green and purple, he combines it on alternate Caprese. He says it makes a plate more vibrant. He likes balsamic reduction instead of vinegar.

He loves the way it sticks to the tomatoes and cheese. He says it makes a plate more vibrant.

Heat some quantity of white or red Balsamic in a heavy bottom cup to reduce them by half the quantity, to prepare balsamic reduction yourself. Some recipes say you need to sweeten it, but I think it's sweet enough.

Caprese is usually served as a giant bowl, but tomato, mozzarella, and basil, may also be sprinkled into utensils and sprinkled with olive oil and a touch of balsamic and salt.

Fresh mozzarella is as expensive as heirlooms. If you don't have a farm, cheese store, or trust fund, it is only your budget that will restrict your caprese intake.

But if you don’t have a budget for mozzarella, or you are vegan, or if you just need to show your addiction to heirloom in a different manner, here’s a salad called Tomato juice for Heirloom. The salad is almost as delicious as a bowl of gazpacho, so juicy it is drunk as much as it is ingested, and only needs a small amount of time to prepare

Juice of Heirloom Tomato

Serving four

  • • Sliced in two 1⁄2-inch circles, two English cucumbers
  • • Quarter of a big sweet onion, 1/8 inch slices
  • • Three cups of heirloom tomatoes, chopped
  • • Olive oil half cup
  • • Balsamic vinegar quarter cup
  • • Salt one tablespoon

Guidelines

In a cup, add two chopped cucumbers and add the onions and two tablespoon salt and stir to divide the slices into crescents. Toss it. Oil, balsamic and tomatoes are added and tossed again. Taste, if necessary and then add the remaining salt.

Wait for the juices to run in 20 minutes. You can see it through the naked eye as it happens so easily. Serve it in bowls and sip on the juice in the bowls when the pieces are finished.