Date Range
Date Range
Date Range
Monday, March 11, 2013. 4 large heirloom tomatoes, halved. 2 tbsp White Balsamic Vinegar. 1 tbsp finely diced shallot. 1 tsp fresh parsley, chopped. Grate fresh tomatoes on a cheese grater; discard leftover skin. Add vinegar to tomato puree and whisk in remaining oil, shallot and parsley. Season to taste with sea salt and ground pepper. Posted by Sapore Oil and Vinegar. Ripe Tomato Extra Virgin Olive Oil. 1 garlic clove, minced.
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