My central California dwelling friend gave me a pile of extra large heirloom tomatoes to eat. I combined them with cherry tomatoes grown in a pot on my back deck.
- Tomatoes (any size)
- Fresh basil leaves
- Aged balsamic vinegar
- Extra virgin olive oil
- Sea salt
- Fresh ground pepper
Slice tomatoes into wedges and arrange on a plate. If adding cherry tomatoes, just place them on top of wedges in a pleasing pattern.
Sprinkle with basil leaves, sea salt and pepper.
Drizzle olive oil over tomatoes then with vinegar.