Gerry Dawes & Friends Gerry's Dishes: End of season sliced tomatoes with fresh basil, mozzarella, Maldon salt with a Vinagreta made with Trader Joe's Spanish EVOO and Organic Pomegranate Vinegar (now discontinued!)(also from Spain)

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End of season sliced tomatoes with fresh basil, mozzarella, Maldon salt, a pomegranate vinaigrette made with Trader Joe’s Organic Pomegranate Vinegar* (from Spain) and Trader Joe’s Spanish Extra Virgen Olive Oil, plus toasted sourdough bread to mop up the remaining vinaigrette.  

(*Trader Joe's has since discontinued this great pomegranate vinegar, so I suggest getting red wine vinegar and adding a little pomegranate juice to the vinegar.)

1 ripe, but not overripe local farm-grow tomato per per person

Pinches of Maldon salt for each tomato slice

2 fresh basil leaves per tomato slice

2 slices of mozzarella from a log of sliced mozzarella

3TBs Trader Joe’s Spanish Extra Virgen Olive Oil per serving

1 TBs (or two taste) Trader Joe’s Pomegranate Vinegar, or Sherry Vinegar or Cider Vinegar

I sliced of lightly toasted sourdough bread

Core each tomato and discard the core, the slice into four equal slices and arrange in a shallow or plate.l

Sprinkle each tomato slice with pinches of flaky Maldon Salt to taste. 

Place two leaves of fresh basil on each tomato slice. 

Cut each mozzarella slice into several smaller pieces and arrange on each tomato slice. 

Put the Olive oil and vinegar in a jar and shake to blend or whisk the oil and vinegar in a bowl, then pour over the tomatoes. 

Serve with a slice or two of toasted sourdough bread to sop up the vinegar and oil and tomato juices.