2 to 3 heirloom tomatoes of different colors
1 clove garlic, minced
2 Tbsp balsamic vinegar
6 Tbsp extra virgin olive oil
Salt and freshly ground pepper to taste

Cut the tomatoes in half. Scoop out most of the seeds with your finger. Let them rest cut-side down on paper towel for about 5 minutes. Using the largest holes on a box grater in a big bowl, grate the cut-side of the tomatoes and discard the skin. This part is quite satisfying as the skin just sort of flattens out against the grater. You should have 2/3 to 1 cup of purée. Add the minced garlic, balsamic vinegar and olive oil. Whisk until blended. Season to taste. The sweetness of the tomatoes is a great balance for the acidity of the vinegar. Find new ways to use it.

Makes 12 servings.

Nutritional values per serving
Calories: 68
Fat: 7 gm
Saturated Fat: 1 gm
Trans Fat: 0 gm
Cholesterol: 0 mg
Carbohydrate: 2 gm
Fiber: 0 gm
Protein: 0 gm
Sodium: 0 mg

POST YOUR COMMENT

Thank you for your posting. Your comment is very important to us. We will review it to protect your privacy and keep the conversation relevant for everyone. Please check back soon.

NAME: (THIS NAME WILL BE DISLAYED WITH YOUR POSTING)

COMMENTS:

I HAVE READ THE POSTING POLICY.

Please do not include any medical, personal or confidential information in your comment. Conversation is strongly encouraged; however, Kaiser Permanente reserves the right to moderate comments on this blog as necessary to prevent medical, personal and confidential information from being posted on this site. In addition, Kaiser Permanente will remove all spam, personal attacks, profanity, and off topic commentary.