Favorite recipe: Hillbilly tomatoes with vinaigrette

September 23, 2008 | By | Comments (0)

We’re celebrating the season’s last great tomatoes all week. Here’s a goodie with a recipe to match.

The Hillbilly slicer dates back to 1880, when it first wowed kitchen gardeners with its 1- to 2-pound, heavily ribbed fruits. The flesh is orange-yellow and mottled with red, with an almost peachlike texture.

Taste one now, then put it on your winter seed-shopping list. Jump down for a fast, fresh recipe.


Hillbilly Tomatoes with Balsamic Vinaigrette

Mix 2 tablespoons extra-virgin olive oil, 2 tablespoons balsamic vinegar, and 1 tablespoon minced shallots. Rinse and core about 1 1/2 pounds firm-ripe Hillbilly or similar tomatoes. Cut crosswise into 1/2-inch-thick slices. Arrange tomatoes on a rimmed platter or plates. Drizzle dressing over tomatoes; add salt and pepper to taste. If you like, garnish with baby arugula leaves. 

Photo by Christina Schmidhofer

Tell us: What’s your favorite way with tomatoes?


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