RECIPE: Vinegar Tomato and Basil

This refreshing dish showcases the crisp flavors of its fresh ingredients. Best enjoyed when tomatoes and basil are in season.

Serves: 2

Ingredients:

• 2 medium tomatoes
• Water for boiling
• 4 pieces of shiso, basil or spring onion (chopped)
• Desired amount tosazu (seasoned vinegar)*
• Sesame seeds* (optional)
• Yuzu kosho* (optional)

Instructions:

1. Remove the stem from the tomatoes and cut a shallow X on the bottom. Place in a pot of boiling water and remove after ~30 secs or once the skin at the X starts to peel back. Put in a bowl of ice water for about 5 mins or until the peel starts to come off. Peel the tomatoes by hand. 
2. Place the whole tomato on a serving dish and garnish with shiso, basil or spring onions.
3. Pour a generous amount of Tosazu on top and serve with a sprinkle of sesame seeds and/or a dollop of yuzu kosho if desired.

*Available for single item purchase at our Market: Michi no Eki