One of my favorite preparations for fresh tomatoes, this recipe is also very quick and easy. No measuring needed, unless you make the rustic pesto, which will take about 5 minutes to prepare, and needs no special equipment. Chopping the basil, walnuts and shallot with a healthy sprinkle of coarse salt helps to release their flavors, and the sauce's rough texture makes a pleasing contrast to the succulent tomatoes. The pesto, or even easier, fresh herbs, add extra flavor, but this dish is also delicious without them.
1/4cupfreshly grated Parmesan or Pecorino Romano cheese
Freshly ground black pepper
Tomatoes
Fresh tomatoes, cored
Mayonnaise
Fresh herbs, such as basil, marjoram, mint or parsley, chopped (optional)
Instructions
For the pesto
Place the basil, walnuts, shallot and lemon zest on a cutting surface. Sprinkle with ½ teaspoon salt and chop finely. Chopping with the salt helps release the flavors. Transfer to a small bowl. Mix in the oil and cheese. Season to taste with salt and pepper. (Can be refrigerated for up to 2 weeks; pour a film of oil over and seal tightly. Bring to room temperature before using.)
For the tomatoes
Cut the core out of the tomatoes. Slice tomatoes into rounds and arrange on a platter. Sprinkle with salt and pepper, and then spread with a little mayonnaise. Dot with the pesto or sprinkle with fresh herbs.