'All-purpose' heirloom tomato vinaigrette

Contributed by Preston Maring, MD

'All-purpose' heirloom tomato vinaigrette

I got so excited about this week's recipe that I used it under pan-roasted rockfish, under crab cakes, and as a salad dressing, After I threatened to use it on chicken breasts and under scrambled Egg Beaters, 

I found that it had been surreptitiously labeled "All-Purpose" by a family member. 

Find big, fat, and heavy heirloom tomatoes at your market.


  • 2 to 3 heirloom tomatoes of different colors
  • 1 clove garlic, minced
  • 2 tablespoons balsamic vinegar
  • 6 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper to taste


  1. Cut the tomatoes in half. Scoop out most of the seeds with your finger.
  2. Let them rest cut-side down on paper towel for about 5 minutes.
  3. Using the largest holes on a box grater in a big bowl, grate the cut-side of the tomatoes and discard the skin. You should have 2/3 to 1 cup of purée.
  4. Add the minced garlic, balsamic vinegar and olive oil. Whisk until blended. Season to taste.