More Tomatoes!

Gotta enjoy them before they're gone. These were Ottolenghi inspired.

Heirloom Tomatoes - lightly torched, Mozzarella, EVOO, Basil, Garlic, Toasted Fennel Seeds, Cured Lemon Peel (ala ChefSteps) and S&P

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Comments

Samuel_68313

Really beautiful. What olive oil did you use? For a Caprese salad I love this one: http://www.amazon.com/Cortijo-Suerte-Alta-Certified-2013-2014/dp/B004FPRMHU

douglas_bd

I used a Cal Saboi that I picked up in Spain this summer. This was the first time I broke it out. Not sure where I'll find more, but I like it quite well.

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