Marinated beef heart tomatoes

During the hot summer weeks one does not wish to spend a lot of time in cooking. Luckily local tomatoes are at their best and don’t need much preparing.

The following recipe is my twist of a recipe that I happened to see in a French magazine. The marinade in that recipe was influenced by Japanese cuisine and used soy sauce, sauce ponzu, and sesame oil.

I have used Provençal ingredients for my marinade: the very best olive oil and balsamic vinegar. And topped the tomatoes with sliced and pitted black olives and chopped basil leaves.

Serve the tomatoes as a first course or in the centre of a lunch salad combined with some protein such as ham, smoked duck slices, cheese, and so on.

2 servings

2 beef heart tomatoes

Sliced and pitted black olives

Chopped basil leaves

For the marinade:

1 tbsp. olive oil

1 tbsp. balsamic vinegar

Freshly ground black pepper

Plonge the tomatoes in boiling water for 1 to 2 minutes, then in cold water. Peel the tomatoes and cut into sections into a bowl.

Mix the marinade and pour over the tomatoes. Let marinate for 5- 10 minutes. Sprinkle with sliced black olives and chopped basil leaves.

If serving the tomatoes for a lunch salad, divide them in the centre of two  plates. Place some baby salad leaves and your choice of protein around the tomatoes. Decorate with chopped basil and serve with some good country bread.