Sliced Beefsteak Tomatoes Recipe
Make Sliced Beefsteak Tomatoes Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tomatoes & Seasoning
Optional finishing
Method
Tomatoes & Seasoning
Prepare
Wash the beefsteak tomatoes under cool running water. Pat dry with a clean towel. Remove any tough stem bits. Have a sharp chef's knife ready.
Slice
Place a tomato on its side and slice crosswise into 1/4- to 1/2-inch thick rounds (about 6–8 slices per tomato depending on size). Arrange the slices in a single layer on a large serving platter or individual plates, slightly overlapping if desired.
Season
Drizzle the olive oil evenly over the tomato slices. Sprinkle the coarse sea salt and freshly ground black pepper evenly over the tomatoes. Tuck whole basil leaves between and on top of tomato slices, tearing a few larger leaves in half to distribute their flavor.
Optional finishing
Add cheese (optional)
If using goat cheese, crumble it evenly over the tomato slices. If using fresh mozzarella, tear or slice it into small pieces and distribute across the tomatoes.
Finish
Drizzle the aged balsamic vinegar across the tomatoes in a light ribbon. Scatter toasted pine nuts on top for crunch. Taste and adjust seasoning with a little more salt and pepper if needed.
Serve immediately at room temperature. This dish is best within 30 minutes of dressing to preserve tomato texture and fresh basil flavor. Leftovers can be refrigerated in an airtight container for up to 24 hours; bring to room temperature before serving.