Ingredients
Serves 21 Pint Sungold Tomatoes*
- 2 Tbsp 100% Yuzu Juice
- 3 Tbsp olive oil
- Fresh Basil leaves for garnish
- Flaky Salt and fresh cracked pepper to taste
Instructions
Notes: * If sungold tomatoes are not available you can substitute with another shape or size of tomato. Orange and yellow hued tomatoes tend to be sweeter and have less acidity
Wash and dry tomatoes.
Cut tomatoes in halves and quarters, leaving a few small ones whole; you’re looking for different shapes and textures. Toss in a bowl with a pinch of salt and let sit for 5-10 minutes.
Drain juices from tomatoes into a small bowl and whisk in yuzu juice and olive oil. Season to taste with flaky salt and pepper. Toss tomatoes in yuzu vinaigrette, reserving some to drizzle on top.
Place tomatoes on a serving plate and garnish with fresh basil leaves. Pour remaining vinaigrette on top and finish with a sprinkling of flaky salt. Serve with crusty bread to sop up all the tomatoey yuzu goodness!
