In Season Now: Cherry and Grape Tomatoes

Ah, bite-sized tomatoes, fresh off the vine and warmed by the July sun. What’s not to love?

Here’s my favorite recipe for cherry and grape tomatoes: Tomato Salad with Soy Sauce. It’s fast, easy, and tastes like summer.

This recipe is adapted from Mark Bittmanโ€™s How to Cook Everything.

Cherry or Grape Tomato Salad with Soy Sauce

  • 2 tablespoons of soy sauce (I recommend wheat-free, reduced sodium tamari)
  • Pinch of sugar
  • 2 teaspoons of dark sesame oil
  • 4 cups of cherry and/or grape tomatoes, stems removed and halved crosswise (I like to use a mix of different colored cherry and grape tomatoes)
  • 1/2 cup of whole basil leaves, preferably Thai basil
  • Freshly ground black pepper

1. Whisk the soy sauce, sugar, and sesame oil in a large bowl. Add the tomatoes and basil and sprinkle with pepper. Stir gently to coat the tomatoes with the dressing.

2. Let the salad stand at room temperature for 10-15 minutes, stirring once or twice. (Letting the salad sit releases some of the juices from the tomatoes.) Taste, adjust the seasoning if necessary, and serve at room temperature.

Note: I don’t recommend making this salad more than 30 minutes ahead of serving. The refrigerator always seems to kill the flavor and texture of vine-ripened tomatoes. Plus the basil becomes wilted if it sits in the dressing for too long.

Reminder: Tomatoes are best stored unwashed and on the kitchen counter. If your tomatoes are under-ripe, store them in a paper bag at room temperature for a day or two.

Image courtesy of edgeplot via a Creative Commons license.

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