Our garden finally got back to producing a mini bounty this summer after years of devastating hail damage and disappointments. I have already made the requisite million zucchini recipes, eaten raw, fried, baked and steamed leafy greens and found ways to enjoy green beans differently 5 days in a row. But one thing I have made and enjoyed over and over is this tomato vinaigrette.
For the most part I have tossed this dressing with just tomatoes, but it is also wonderful on blanched green beans, zucchini noodles or an avocado. The balance of sesame oil, soy and balsamic is magical. I have also mixed up the herbs- tarragon, parsley and mint work well- though I think basil is best. And, of course, once I tried it with leftover bacon, it has been hard to go back to bacon-less, but after a bite or two it is hardly tragic. What is tragic is that the end of summer means the end of any tomato worth eating. So I am getting my fill while I can. —savorthis
Render the bacon in a small pan. Remove bacon with a slotted spoon and drain on a paper towel. Reserve fat.
Slice tomatoes in half.
*NOTE - If you choose not to use bacon fat, substitute olive oil.
In a bowl whisk the sesame oil, bacon fat (or oil), soy and vinegar. Add tomatoes, basil, chives, the bacon and some pepper and toss to coat. It is better after having marinated a while. Stir again before serving.