John Myers
Ingredients for 4 servings:
- 2 large tomatoes (oxheart, alternatively beefsteak tomatoes)
- 3 firm tomatoes or one oxheart tomato
- Salt and pepper, from the mill
- 3 tbsp apple cider vinegar
- 5 tbsp olive oil
- 2 shallots
- 1 peach(s) or nectarine
- 5 sprigs basil
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
for a nice dinner in the summer or for guests
Wash the tomatoes. Cut the tops off both tomatoes, scoop out the flesh with a melon baller, and press through a sieve. Mix the pulp with salt, pepper, vinegar, and olive oil. Peel the shallots and cut into fine rings or dice, then stir into the vinaigrette. Remove the stems from the remaining tomatoes, quarter them, remove the seeds, and dice them. Blanch the peach in boiling water for 30 seconds, rinse with cold water, peel, and quarter. If using nectarines, there is no need to peel them. Remove the stones and dice the flesh. Wash the basil, shake dry, pick off the leaves, and tear them into fine pieces. Mix all ingredients into the dressing, then fill the hollowed-out tomatoes with the mixture.
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