Heirloom Tomato Salad

 Heirloom Tomato Salad

 4-6 Servings | 10-minute Prep Time | 5-minute Cook Time | 10-minute Rest Time

Ingredients

1.5 lbs. Firm Heirloom Tomatoes

2 Tbsp. Olive Oil

2 Fresh Garlic Cloves, peeled and minced

1 Green Onion, chopped

3 Tbsp. Roughly Chopped Fresh Tarragon 

1 Tbsp. Balsamic Vinegar

1 Tbsp. Sherry Vinegar

1 Tbsp. White Granulated Sugar

Salt

Pepper

Coarse Bread, for serving 

Instructions

Preheat oven broiler to High. Place oven rack on one of the highest spots.

Cut a circle around the stem of each tomato and remove the stems. Scoop the seeds out using a teaspoon.

Coat each tomato in olive oil and sprinkle with salt.

Place tomatoes, cut side up, on baking tray lined with parchment paper.

Broil tomatoes until they just start to blister, about 3-5 minutes depending on the size of the tomatoes.

Remove tomatoes from the oven and let cool.

Slice the tomatoes and save the juices. Place the tomatoes on a serving tray and pour the juices over top.

Sprinkle the garlic, green onion, tarragon, balsamic vinegar, sherry vinegar, sugar, salt, and pepper over the tomatoes. Let the tomatoes stand for ten minutes.

Serve the tomatoes with the coarse bread to soak up the juices.