This is a simple recipe my mom makes using pink heirloom tomatoes. In fact, these tomatoes are the most popular for salads in her coutry (Georgia) and as my mom says one should always eat them fresh and never cook to taste the flavor. —Manana Swanson
Pink Heirloom Tomatoes
sliced shallots (round)
purple basil, finely chopped
tarragon, finely chopped
extra virgin olive oil
sea salt - by taste
freshly ground pepper - by taste
In This Recipe
Slice 3/4 of tomatoes round and place them on the serving dish.
Take 1/4 of tomatoes and grade coarsely.
Mix chopped herbs and onions together in a bowl.
Use half of the chopped herbs and onion mixture to add to the grated tomato and mix. Add olive oil, salt and pepper and mix again.
Spread 3/4 of the mixture evenly on the sliced tomatoes and the rest spread on the ciabatta bread slices.
Sprinkle the rest of the chopped herbs and onions on top of sliced tomatoes and serve with prepared ciabatta bread.