You may wonder why I publish such a simple dish? It´s really such delicious, great solo, but also a lovely partner for meat, fish and seafood. BUT you need flavorful tomatoes and good olive oil. The vinegar should be simple, not an expensive old aged Aceto Balsamico.
No, just a simple red wine vinegar.
With a wine it is certainly quite difficult to match, but a Sangiovese-based red wine works. A 2012 Rosso di Montalcino worked great with it.
http://www.wineberserkers.com/content/?p=2267
Save water, drink wine
Martin
I am so looking foward to tomato season…
Ditto. We can get decent ones at the local farmers’ market, but they are not as good as what is available during the warmer months. None here in CA are as good as those from Long Island or New Jersey!
No wondering at all. Simple dishes with the highest quality ingredients are the best.
I agree. Of all the things I’ve eaten over all the years, the ones that stand out most in my memory were very very simple, and made with extremely fresh and high quality ingredients. (Right now I’m thinking of a red snapper in Curaçao and codfish on the shore of the Gaspé peninsula…)
One of the best things about summer in NJ!