Welcome back, friends. I hope you all had a glorious weekend. I was pretty busy, myself. I’m looking forward to telling you all about it this week. But before I get ahead of myself, I want to share with you a really awesome dish for Meatless Monday. It’s really easy, and makes for a colorful addition to any entree. It’s also great for picnics or late summer entertaining. My recipe this week is for Heirloom Tomato Steaks with Basil. When we received our heirloom tomatoes in our CSA bag a couple weeks ago, I wasn’t quite sure how we would be able to eat so many tomatoes in such a short time. The taste and counter-life of heirloom tomatoes are unique, so I didn’t want to waste the opportunity to enjoy them at their peak. This recipe is simple, tasty, and a crowd pleaser.
I hope you’ll link up with Cassandra, Annmarie, and me if you have a meatless dish to share. Don’t forget to play by the rules!
Heirloom Tomato Steaks with Basil
- 5-6 heirloom tomatoes, sliced 1/2″ thick
- 2 Tbsp olive oil, divided
- fine grain sea salt and fresh ground pepper, to taste
- 2 Tbsp fresh basil leaves, coarsely chopped
Lightly brush the bottom of a glass 9×13 baking dish with 1 Tbsp olive oil. Lay the sliced tomatoes in a single layer. Brush with the remaining oil. Layer chopped basil and sprinkle with salt and pepper, to taste.
Cover with plastic wrap and allow to sit for 30 minutes to 1 hour before serving so tomatoes absorb the flavors.
Serving suggestion: pair with Tamari Freekeh, char-grilled corn, and caramelized onion and carrots. Trust me — you’ll be smackin’ your lips for more!