Heirloom Tomatoes with Balsamic Reduction

I have virtually given up on tomatoes. The ones from the supermarket are bland, flavourless faux tomatoes and are hardly worth buying. Grape tomatoes are about the only ones I bother buying any more because they still seem to have some tomato-y taste.

As a kid, summers were spent with my grandparents on one of the Gulf Islands. They grew their own tomatoes and I would eat them off the vine, warm from the sun and bursting with that summery taste. I loved too the green, fresh smell that came when I brushed up against the dark green plants. Years later I bought a perfume from Demeter called Tomato that has somehow recreated that smell of the tomato vines. When I put it on, I’m transported back to my grandfather’s garden with its tall chicken-wire walls to keep the deer out.

So, when I saw a package of Heirloom Tomatoes at the farmer’s market recently, I ignored the price tag and put them in my basket. It was an odd little collection of cherry tomatoes, green tomatoes, some purplish ones and pear-shaped ones.

Heirloom Tomatoes

When I got home, I started eating them right out of the cellophane package, some straight up, others split in half and sprinkled with a bit of sea salt.

Most tasted like tomatoes, with the exception of the Green Zebra.

Heirloom Tomato

While I could have eaten them all just standing at the kitchen counter, I decided to make a very basic salad with just tomatoes, extra virgin olive oil and some reduced Balsamic vinegar.

I know I have already mentioned my love of all things vinegar, but reducing Balsamic gives it a sweeter, more syrupy consistency. Which makes it great for this type of salad because then you don’t need to make a full vinaigrette. It’s also great on sliced strawberries or on tomato tarts, among other things.

Making a Balsamic Reduction is super simple. Just pour a cup of the vinegar in a saucepan, put it on medium-high heat and let it reduce until it is thick and coats the back of a spoon. Some recipes suggest adding some sugar, but I have always liked my dressings tarter than not, so I don’t bother.

Drizzle over cut tomatoes and then add a bit of olive oil.

This would also be great on a more traditional Caprese salad with tomatoes, fresh mozzarella and basil.

Tomatoes with Balsamic Reduction

  4 comments for “Heirloom Tomatoes with Balsamic Reduction

  1. Laurel
    September 4, 2008 at 10:39 am

    Hi Gwen – wow, I can only describe this entry as “tomato porn” !!! Congratulations on reaching the 10,000 mark. Keep in touch, Laurel.

  2. September 7, 2008 at 6:55 pm

    Your tomatoes are beautiful! I’ve given you the I Love your blog award. Visit mine for details and pass it on!

  3. Zen
    September 9, 2008 at 2:40 pm

    Hello Gwen,
    Stumbled upon your blog from another site, and loved it. Will be reading on a regular basis from now on.

  4. stephanie
    August 14, 2011 at 11:37 am

    I am making this tonight, and adding ricotta salata…can’t wait.

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