I’m just back from a weekend in the thumb (of Michigan). It was a pretty nice weekend, lots of sun with a bit of rain thrown in. I got to stop at my favorite grocery in the thumb, Country View Bulk Foods where the Mennonites, Amish and Michigan militia meet, such good people watching and lots of good local food too. The rain quit on Saturday just in time for a visit to my favorite farmers market in Port Austin. I bought the most amazing tomatoes at Country View. They were billed as local Michigan tomatoes and although it’s much too early in the season for local tomatoes they sure tasted like the tomatoes we usually find later in the season. Here’s what I made with the great tomatoes, I didn’t want to add to much too them, and I wanted to let their great flavor shine through. It would look pretty with red onion but I wanted to enjoy the sweet flavor of Vidalia onions while they were still available.
The next time you find yourself with home grown tomatoes give this recipe a try, it’s delicious.
2 large tomatoes, cored and cut into wedges
1 small Vidalia onion, coarsely chopped
2 tablespoons chopped fresh basil leaves
1 ½ tablespoons olive oil
1 tablespoon white balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Add tomatoes, onion and basil to serving bowl. In small mixing bowl, whisk oil, vinegar, mustard and honey until smooth. Pour oil/vinegar mix over tomato mixture until evenly coated. Add salt and pepper to taste if desired.