Bryan hates tomatoes, I love tomatoes. This recipe is for all of the tomato lovers in the world. It is simple. Go to your market (or backyard) and find a few perfectly ripe, juicy, tomatoes that are free of pesticides. Heirlooms would be great. Rinse them. Slice them. Drizzle some decadent creamy dressing on top and enjoy.
Speaking of tomatoes, this Saturday I am going to be judging a tomato competition at Cafe Ba-Ba-Reeba in Chicago. If you are in the Chicago area and happen to be growing some really excellent tomatoes: come on down! The winner of the contest gets a trip to Las Vegas, which seems pretty excellent. There are other prizes, too. All courtesy of our friends at Lettuce Entertain You Enterprises. I am excited to spend the morning eating tomatoes (AKA- Bryan’s worst nightmare). More details on the event HERE!
Good tomatoes don’t need much done to them, but this dressing is fantastic. It is great on other things too. I used the leftover on a green salad and it was perfection.
Tomato Salad with Cream Dressing (adapted from a recipe by Simon Hopkinson)
- 3-4 ripe tomatoes
- 1/3 cup heavy cream
- 1/4 cup extra-virgin olive oil
- 1 1/2 Tablespoons white wine vinegar
- 2 tablespoons warm water
- sea salt and freshly ground black pepper
- pinch of sugar
- 8-10 basil leaves, chopped
Slice tomatoes and arrange on two plates. Place remaining ingredients in a small jar, cover, and shake until well amalgamated. Pour over tomatoes. Enjoy.