RECIPE: Vinegared Tomato and Basil

RECIPE: Vinegared 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


  • 2 medium tomatoes
  • Water for boiling
  • 4 pieces of shiso, basil or spring onion (chopped)
  • Desired amount Tosazu (Seasoned Vinegar)*
  • White sesame seeds (optional)
  • Yuzu kosho* (optional)


  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

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