Heirloom Tomatoes with Smoked Sea Salt and Olive Oil
It is so easy to turn something common into something unique different. Take the amazingly versatile tomato. its uses for breakfast lunch and dinner are endless. Growing up we would eat bright red tomato slices at the prime of summer covered with brown sugar. They were just delicious, a true PA Dutch side to a meal.
Today I picked my heirloom tomatoes trying to rescue them before the birds or chipmunks stole them all, and a handful of small yellow pear tomatoes, both sweet and flavorful.
With a sprinkle of Applewood smoked sea salt and a drizzle of olive oil these were ready to go. What a perfect side to a savory eggs florentine.
Easy peezy and ohh so good.
Ripe tomatoes, any kind. I love herloom and sweet cherry
Applewood smoked sea salt
Few stems of parsley
Drizzle of a good olive oil
Freshly ground pepper (optional)
Cut the cherry tomatoes in half
Peel and dice the large heirloom tomato
Chop the parsley and add
Combine in a bowl and toss with a small amount of olive oil
Spoon out onto a plate and top with a sprinkle of Applewood Sea Salt
* I used the salt from S.A.L.T Sisters, purchased at a local specialty store.