We love summer raw vine-ripened tomatoes, but three servings a day can get repetitive so I began to experiment with soy sauce based dressings. This is a simple dish to let the tomato flavors shine. —BoulderGalinTokyo
large Heirloom tomatoes, very-ripe,
Vinegar, (rice vinegar gives a better color, but cider gives a fruitier taste)
tablespoons Agave, honey or diet sweetener (taste to equal 3 tablespoons, usually 1 tablespoon), sugar is OK too)
Soy sauce, Kikkoman low-sodium preferred
Walnut oil (vegetable ok)
In This Recipe
Peel tomatoes (see NOTE) and cut into one-inch chunks. Put tomatoes in a non-reactive container, preferably with a lid.
Mix sweetener in vinegar and soy sauce until dissolved. Add oil and whisk to mix. Pour over tomatoes.
Chill for a couple of hours. Stir once and taste if sweet enough (will depend on your tomatoes). Add a little more if desired. Chill for 24 hours.
To Serve: Cut the shiso leaves in thin strips (chiffonade).
Serve tomatoes in individual bowls with shiso leaves sprinkled on top.
NOTE * To Peel Tomatoes::
Prepare an ice-bath. Boil enough water to completely cover a tomato in a small saucepan. Submerge tomato in boiling water for about 45 seconds, then immediately remove to the ice bath. If the tomato skin hasn't cracked open, knick it with a sharp knife, then the peeling should just fall away. Repeat for all the tomatoes.