Summer Tomatoes with Zinfandel Glaze Recipe

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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.

Directions:
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

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Summer Tomatoes with Zinfandel Glaze Recipe

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