Platter of heirloom tomatoes with vanilla salt from Let's Stay In: More than 120 Recipes to Nourish the People You Love (page 219) by Ashley Rodriguez

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on September 14, 2020

    I made this, and it was delicious because, well, the tomatoes themselves were delicious. It's hard to go wrong when you serve perfectly ripe heirloom tomatoes simply. I left off the tarragon as I served pesto on the side so that those who wanted (like me) could make open-faced pesto and tomato sandwiches atop focaccia bread. For the salt, I used smoked Maldon Sea Salt, since that was the only flaky salt I had on hand. I wouldn't have known there was vanilla in it if I hadn't prepared it that way myself; the flavor was very subtle, but it seemed heighten the flavor somehow. Or maybe that was just the excellent tomatoes.

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