Playing with your food...

[Boutique Tomatoes]

should be encouraged! One of the reasons I like growing all of the available tomato colors is the fun you can have with them in dishes.

The dwarf Greek basil was a tad too intense (maybe some micro basil instead?) and I think next time the addition of some crispy fried prosciutto for a texture variation and the added saltiness would be nice, but just the colors and flavors of all the different tomatoes make this pop.

[Worth1]

Looks nice and it gives me an idea I have been thinking about.

I think I will put a gallon of white vinegar on the stove and reduce it down about 80 percent for salads and such.

This should give it (sort of) the sweet yet tart taste of 100 year old balsamic vinegar but be clear.

Worth

[Boutique Tomatoes]

I've done that with white wine vinegar and at some point the sugars started to carmelize and it ended up looking closer to apple cider vinegar. Taste was great though!

Let me know how it turns out.

[Sherry_AK]

What a beautiful creation!

Sherry

[Worth1]

Originally Posted by marktutt

I've done that with white wine vinegar and at some point the sugars started to carmelize and it ended up looking closer to apple cider vinegar. Taste was great though!

Let me know how it turns out.

I think if I keep the heat low it will stay clear I will have to reduce the heat as the volume gets lower.

I have reduced balsamic down and it was great.

I love the Tomato Tower of Balsamic Basil Babel.

Worth

[lakelady]

looks delish Mark! Love the colors

[Boutique Tomatoes]

I was intending to do a colorful caprese salad tray again when I went to the tomato patch. Those were all (except the Blue Bayou top) about 2 1/2 inch tomatoes; after slicing them I stacked some up and decided I liked it and skipped the cheese since the rest of the meal was pretty heavy.

I do think it needs the prosciutto and maybe some shaved parmesan to widen the appeal a bit, but it did look impressive and was lower cal than having all the fresh mozz...

And since the kids go back to school this week I can have the caprese salads for lunch and not have to share the fresh mozz with the boys, who just pick the cheese out and leave the tomatoes...