Honeyacre Marinated Tomatoes

I am not at the market this week, but I did drag myself out of the house this morning for these lovely beauties... Honeyacre tomatoes!   With fresh ripe tomatoes we just use a little unfiltered olive oil, good salt, and old school powdered pepper (yes, you can use finely, finely ground fresh pepper).  We don't even waste our time surrounding these juicy morsels with lettuce. Honestly,  it's superfluous, and who really cares about about the greens when you have natures most perfect offering glistening in front of you??
All I am offering today is praise and a very simple recipe.... Thank you, Honeyacre Farms for growing the season's first crop of fabulous tomatoes and for showing us how paltry, sad and pathetic those super market tomatoes are. 

Easy Marinated Tomatoes

4-5 Honeyacre Tomatoes (I'd get at least 2 more..as most will not make it into your recipe)

1/2 cup sherry, Cabernet Sauvignon, Pinot Noir vinegar

1/2 cup extra virgin olive oil

2 Tablespoons minced Shallots

3 Tablespoon finely chopped chives

1-2 teaspoons kosher salt (Fleur De Sel works great)

1 teaspoon finely ground pepper

Core tomatoes and cut in to big chunky pieces. Place tomatoes in medium bowl, drizzle with vinegar, olive oil, and sprinkle in the shallots and half of the chives. Season with salt and pepper and toss gently.  Let tomatoes marinate for an hour, either on the counter or in the fridge. When ready to serve, taste and adjust seasonings, and garnish with the last half of the chives.  Enjoy!

*Note: We use the left over juice/marinade to make vinaigrette or to drizzle over sandwiches

See you at the market!

Chef Deb