Heirloom Tomato Salad
*One each of as many varieties of heirloom tomatoes as I have in my garden (I grow as many as my wife allows … and then some). Include several each of smaller varieties such as pear, grape or ‘Juliet’ (a baby roma), and cut these in half.
* 6 cloves fresh garlic. (I typically grow seven or eight varieties of heirloom, hardneck type garlic. My favorites include: ‘Musik’, ‘Spanish Roja’, ‘Hungarian Red’, ‘German White’, ‘Pskem’, ‘Metechi’ and ‘Legacy’.)
* ¾ cup basil. I like to use a mixture of Thai basil with the small purplish pungent leaves and big, green classic such as ‘Genovese’.
*½ cup olive oil
*2 tablespoons balsamic vinegar
*2 tablespoons Braggs Liquid Aminos
*chop garlic finely.
*Place into resealable jar with olive oil, balsamic and Braggs. Shake vigorously.
*chop basil finely and set aside.
*Slice the tomatoes rather thinly, ¼ inch or less, into big slices so that as much flesh is exposed as possible to soak up the marinade. Arrange in a layer at bottom of a large salad bowl, varying textures and flavors and colors.
*sprinkle on some of the basil (sweet marjoram may also be added to vary flavor).
*Drizzle on some of the marinade so every tomato gets a bit.
*Repeat layering process above beginning with more sliced heirlooms until all tomatoes are gone.
*Keep chilled until ready serve.
(Leftover marinade may be saved for the next salad and is also delicious tossed into braised or steamed greens.)