RED AND YELLOW TOMATO PLATTER WITH BALSAMIC VINEGAR

It is difficult to eat too many tomatoes during the summer. One of the best ways to present them is sliced, sprinkled with tarragon, and drizzled with olive oil and balsamic vinegar. Served with crusty chunks of bread to soak up the aromatic dressing, a big tomato platter is practically a meal in itself.

4 large very ripe red tomatoes, thinly sliced
4 large very ripe yellow tomatoes, thinly sliced
1/4 cup balsamic vinegar
1/4 cup olive oil
1/4 tsp salt
1/2 tsp freshly ground black pepper
3 tbsp minced fresh tarragon

Arrange the tomato slices in an overlapping single layer on a platter.

First pour the vinegar evenly over them, and then the olive oil. Sprinkle with the salt, pepper, and, finally, the tarragon.

Let the dish stand at room temperature for 10 or 15 minutes to allow time for the flavors to mix.

Servings: 6
Source: Potager: Fresh Garden Cooking in the French Style by Georgeanne Brennan