We had some garden fresh tomatoes waiting for us again ~ calling our name…
Oooohhh…they were so good.
Although there is little better in life than “homegrown tahmaetas” straight off the vine, I believe I struck a pretty close second with this reduction sauce, of sorts.
Garden Fresh Tomatoes. Balsamic. Basil. Cypress Lemon Salt. Sorrento Orange Oil.
The combination was literally intoxicating.
Balsamic Basil Garden Tomatoes
2 lbs. fresh garden tomatoes, roughly chopped
1/3 cup balsamic vinegar
1/4 cup fresh basil, thinly sliced
1 tsp. Cyprus Lemon Salt
1/2 tsp. freshly ground pepper
1 Tbs. Sorrento Orange Oil
In a medium saucepan over medium to low heat, cook the tomatoes until they begin to break down. Stir constantly to avoid and sticking.
Once the tomatoes are really broken down and mushy, add vinegar. Reduce heat to a low simmer. Cook. Stir. Cook. Stir. Reduce the “sauce” by about half – things will begin to thicken. Add fresh basil, lemon salt, and pepper. Cook just a little bit longer.
Stir in orange oil.
Prepare to be amazed.
We served this with sliced grilled chicken and sweet parsnips mashed with plenty of extra lemon salt.