Author Notes
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
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Ingredients
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4
large Heirloom tomatoes, very-ripe,
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1/2 cup
Vinegar, (rice vinegar gives a better color, but cider gives a fruitier taste)
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3
tablespoons Agave, honey or diet sweetener (taste to equal 3 tablespoons, usually 1 tablespoon), sugar is OK too)
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1/2 cup
Soy sauce, Kikkoman low-sodium preferred
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1/2 cup
Walnut oil (vegetable ok)
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4
Shiso leaves
Directions
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Peel tomatoes (see NOTE) and cut into one-inch chunks. Put tomatoes in a non-reactive container, preferably with a lid.
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Mix sweetener in vinegar and soy sauce until dissolved. Add oil and whisk to mix. Pour over tomatoes.
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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.
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To Serve: Cut the shiso leaves in thin strips (chiffonade).
Serve tomatoes in individual bowls with shiso leaves sprinkled on top.
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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.
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