Summer Tomatoes with Zinfandel Glaze Recipe


2-3 Large Beefsteak Tomatoes (add some cherry tomatoes if you like)

1/2 cup Katz Late Harvest Zinfandel AgroDolce Vinegar

1/4 cup Katz Rock Hill Ranch EVO 

10-12 fresh basil leaves 

sea salt or fleur de sel, to taste 

ground pepper, to taste


Summer Tomatoes with Katz Late Harvest Zinfandel Glaze Recipe

This is a simple, tasty and versatile summer appetizer or light lunch salad. Add some mozzarella or goat cheese, arugula or baby spinach, or thin slices of Prosciutto for a more substantial offering. Can also be served as a side dish for grilled halibut, shrimp or chicken.

This recipes courtesy of Albert and Kim Katz of Katz Farm.

1. Slice tomatoes thickly and set on platter (if serving individually, set a couple of slices on a plate). Sprinkle salt and grind pepper over all and scatter torn or shredded basil leaves.

2. Pour the vinegar into a small saucepan and reduce over medium-low heat. You are looking for it to begin to bubble around the edges and have a "syrupy"consistency (coats the back of a spoon). You should have about 1/4 cup left. Take a spoon and drizzle glaze over tomatoes evenly.

3. Finish with olive oil and either let flavors marry for 10-15 minutes or serve right away at room temperature. Enjoy!

serves 4-6