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Heirloom Tomatoes with Anchovy Vinaigrette

Beautiful, sweet summer tomatoes served lightly dressed with a zesty anchovy vinaigrette



Ingredients


2 pounds of heirloom tomatoes

1/4 olive oil

4 minced anchovies

1 minced garlic clove

1 teaspoon of grated lemon zest

2 tablespoons of red wine vinegar

1 teaspoon of Butcher Salt

Fresh basil and crushed red pepper or Diablo for serving, if desired


Directions


For the vinaigrette, measure out 1/4 olive oil, 4 minced anchovies, 1 minced garlic clove and 1 teaspoon of grated lemon zest

Heat over low for 5 minutes, turn off the heat and set aside to cool

Combine the olive oil mixture with 2 tablespoons of red wine vinegar and a teaspoon of Butcher Salt

Slice up the tomatoes and drizzle with the anchovy vinaigrette

Serve with fresh basil and crushed red pepper or Diablo for serving, if desired



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