Summer is in the wind,
cottonwood seeds float effortlessly down the river.
Rain scents the air with a fresh hint of pine.
And the hunger is for fresh, simple, whole foods.
Linger as you put your blackberries away.
Enjoy the flavors & colors of this coming season.
Delight in the fresh tomato.
And change things up by tossing it with sautéedred onion & basil.
Depending on the sweetness of your tomatoes consider adding a bit of sugar to balsamic vinegar
& tossing in a little olive oil, sea salt & cracked pepper.
This is a new side I’ve been prepping for fly-fishing lunches.
So the flavors have roughly 4-5 hours to meld.
For those who like exacts:
3 medium size Tomatoes
3 medium sized Red Onions
10 Basil leaves
2-3 Tbsp Olive Oil (divided)
4 tsp Balsamic Vinegar
2 Tsp Sugar (adjust to tomatoes sweetness)
1. Heat 1 Tbsp Olive Oil in skillet over medium heat
2. Slice Onion rounds – leave intact 1/4″ thick
3. Brush onions with Olive Oil, sprinkle with Salt & Pepper
& lay intact on skillet surface – do not layer your Onions. Flip once after 5-6 minutes Onion should be browned & even light charring is fine. (You may need to repeat this step if all the Onions do not fit in your skillet – if so add another Tbsp of Olive Oil to the skillet before adding Onions)
4. While Onions are in skillet, slice Tomatoes into wedges & toss with strips of Basil, Balsamic Vinegar,
1 Tbsp Olive oil & Sugar if needed.
5. Remove Onions from skillet when finished, let cool, separate & toss with Tomato mixture.
Let flavors meld at least a few hours before serving.
-Heather
** A cast Iron skillet is my preference for preparing the Onions **
