Marinated Tomatoes - MGM

[Margie J]

Marinated Tomatoes
Hollywood & Vine - MGM

1 lb. vine ripe red tomatoes
6 oz. vine ripe yellow tomatoes
8 oz. Buffalo mozzarella cheese
2 T. fresh basil chiffonade
2 cloves fresh chopped garlic
1/4 t. Kosher salt
1/8 t. fresh ground black pepper
2 oz. olive oil
2 oz. Balsamic vinegar
1 oz. roasted red peppers, diced

Wedge or slice tomatoes and mozzarella. Toss all ingredients and blend with tomatoes.

 

[piratesmate]

Oooooo - I remember having this! I love yellow tomatoes & you don't often see them in restaurants - at least around here. That's why I remember it - mmmmmmmm.

Thanks so much for requesting & posting all of these. I was soooo excited this morning when I saw a bunch of new recipes!

d

Oops! I almost forgot. I need to plead ignorance. What on earth is "basil chiffonade" and "Buffalo mozzarella"??

 

[Margie J]

The Chefs at H&V seem to like the word "chiffonade" a lot. The best I could figure out is that is means chopped to look shredded.

The Buffalo mozzarella is a type made with milk from a Buffalo, I believe. Regular, fresh mozzarella is fine.

 

[piratesmate]

The Buffalo mozzarella is a type made with milk from a Buffalo

I was thinking it was flavored with something to make it hot - like buffalo chicken wings.

d

Thanks for the info! I should have used google to check on chiffonade. Here's what the FoodTV.com had to say:

Definition: [shihf-uh-NAHD; shihf-uh-NAYD] Literally translated, this French phrase means "made of rags." Culinarily, it refers to thin strips or shreds of vegetables (classically, sorrel and lettuce), either lightly sautéed or used raw to garnish soups.

 

[zagafi]

Here's a tip for easy chiffonade:

Take your fresh basil leaves, lay them on top of one another (sort of stagger them like roofing shingles) and roll them up like a cigar. Once they're rolled up, cut them in thin horizontal slices. When you unroll them (actually just shake them around so they separate) you have a perfect chiffonade!