A few weeks ago I saw these Kumato tomatoes at the market and decided to give them a try. They are described as a “simply unique brown tomato” and are sweeter than the average tomato because of a higher sugar content. Pretty much the only thing I like about summer is having access to ultra-sweet toms so I couldn’t help but purchase these. Not bad for an impulse buy, right? At least it wasn’t a candy bar. Or a carton of ice cream. 😉
I sliced the first Kumato and ate it straight. Did I tell you I love tomatoes? 🙂 As for the others, I wanted to make something that was light, fresh, and that would highlight the quality of the tomato. And what’s one of the best preparations for a good tomato? Caprese salad of course!
Here is my take on this classic dish:
Caprese Salad Stacks
- two tomatoes, sliced 1/3″ thick
- fresh mozzarella, sliced 1/3″ thick and drained of excess moisture on paper towels
- your favorite pesto
- balsamic vinegar glaze (bring vinegar to a boil, reduce heat to low, and simmer until reduced by half)
- fresh basil chiffonade
**Note: Please, please try the balsamic glaze. It makes a world of difference and is so easy to make. Using balsamic vinegar straight from the bottle just isn’t the same, especially in a dish with so few ingredients. 🙂
Stack your caprese salads in the following order:
Tomato –> Mozzarella –> Pesto –> Tomato –> Mozzarella –> Pesto –> repeat until you run out of tomato slices
Drizzle with the balsamic glaze and top with the fresh basil chiffonade.