There’s always room at my summer table for Jersey tomatoes. Today I’m sharing a family favorite tomato recipe loaded with shallots and quality extra virgin olive oil for a seasonal recipe that’s so incredibly simple to prepare. This dish serves as the perfect no-fuss side to our favorite meals, and quite often as a stand-alone snack.
Heirloom Tomatoes with Shallots honors the beautiful heirloom tomato by putting it front and center. I’ve added a twist to this classic recipe by taking a cue from Mimi Thorisson, and added Dijon to the olive oil and shallots mixture, instead of my usual lemon. Dijon adds a nice earthy flavor to these late summer tomatoes.
Be sure to serve this with thick slices of country bread to mop it all up!
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Ingredients
- 1/2 cup quality extra virgin olive oil, plus more for serving
- 1 ½ tsp Dijon mustard start with 1 tsp depending on your preference, you can always add more
- 3 shallots, finely chopped or sliced
- Kosher salt
- Fresh ground pepper
- Heirloom tomatoes, sliced thick
- 1 bunch of fresh basil leaves, finely chopped or parsley, arugula
Instructions
- In a small bowl, whisk together the olive oil, Dijon and shallots until the mixture combines well and begins to emulsify. Season with salt and pepper, taste to adjust seasoning.
- Arrange tomatoes on a serving plate, overlapping if necessary, and drizzle the olive oil, Dijon and shallot mixture over the tomatoes and sprinkle with desired amount of basil. Serve extra olive oil at the table for any one that likes an extra drizzle. Enjoy!
Notes
© chasingtheseasons. All images & content are copyright protected. Please do not use my photography without prior written permission. If you would like to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.
