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Marinated Heirloom Tomatoes | Great Performances


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Marinated Heirloom Tomatoes
by Andrew Luzmore, Katchkie Farm Intern

Serves 2-4

Salting the tomatoes ahead of time not only makes them more tender, but also draws out some of their moisture, making a vinaigrette that seasons the entire dish.


1 lb assorted heirloom tomatoes

3 tablespoons toasted sunflower seeds

1/4 very thinly sliced yellow onion

1 tablespoon fresh oregano

1 tablespoon extra virgin olive oil

2 teaspoons white wine vinegar

2 teaspoons sea salt


Cut the tomatoes into 1 inch pieces and combine in a bowl with the thinly sliced onion, salt, and vinegar. Cover the bowl with plastic wrap and marinate in the refrigerator for 1-2 hours. Place the tomatoes and their liquid in a serving bowl and garnish with the sunflower seeds, oregano, olive oil and more salt to taste. 

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