Tomatoes are one of the high points of the summer growing season, and are filling farmers markets right now. The gastrique is easy to make: Pour a bottle of pinot noir into a saucepan with ½ cup of sugar and a pinch of salt, then simmer until it is reduced to a light syrup. Serves 4.
Ingredients
3 heirloom tomatoes, sliced ½-inch thick
2 balls of fresh mozzarella, about the size of the tomatoes, sliced ½-inch thick
1 garlic scape, with the mini-pods pulled
Extra virgin olive oil
Sea salt
Pinot Noir gastrique
Sliced ciabatta
Directions
Alternate three slices of tomatoes with three slices of mozzarella on a plate. Drizzle with the olive oil and gastrique. Season with sea salt and black pepper. Garnish with picked garlic scapes. Meanwhile, season and oil ciabatta and grill. Slice grilled bread on the bias and arrange on plate.
