Try ordering this in a restaurant. My variation on an Alice Waters dish from Chez Panisse. Except better because I picked everything on this plate from my garden minutes before making it. 9 different tomatoes - Black Krim, Barry Crazy Cherry, Sun Gold, Yellow Pear, Robeson, Early Girl, Pineapple, Hot 100, Orange... topped with crispy shallot, purple and regular basil and red wine vinegar. Hard to beat.
Ingredients
Fresh picked tomatos from kitchen garden
shallot - 5-6.
red wine vinegar
basil
Cut up shallot. Soak half in red wine vinegar for 30 min. Saute the rest in vinegar and olive oil until crispy. Slice up tomatoes and arrange. Top with shallot and basil.