Tomatoes Bonaparte - a recipe

Many years ago, Anne and I flew to New Orleans with friends Gary and Carroll. It was off-season, somewhere between Mardi Gras and the Jazz Festival, so we got a good rate on a French Quarter hotel. Not much was happening except for the Festival of the Tomato.

Cajuns and Creoles love their tomatoes and use them as ingredients in almost everything. While enjoying the Quarter during the festival, we tasted many wonderful variations of tomato dishes. We quickly learned, when topped with oils and spices, the tomato needs no other ingredients. Here is a standalone tomato recipe I think you will enjoy as much as I do.

Tomatoes Bonaparte

Ingredients
· 2 large Creole tomatoes
· ¼ pound fresh mozzarella cheese
· Several stems fresh basil
· 1 teaspoon balsamic vinegar
· ¼ cup high-quality salad vinegar
· 1 teaspoon Dijon mustard
· ¾ cup extra-virgin olive oil
· ½ teaspoon salt
· Freshly ground pepper

Directions
Slice tomatoes about 1/3 inches thick. Place a slice on each of 2 salad plates, then a slice of mozzarella, then several basil leaves. Make 2 more layers and drizzle with as much dressing as desired. To make dressing, whisk the vinegar and mustard together in a small bowl.
Gradually pour in the olive oil, continuously whisking. Add salt and continue whisking until smooth. After adding dressing to Bonaparte’s, place a few basil leaves around the plate and grind pepper lightly over all.

Serves two

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