Summer Tomatoes with Katz Late Harvest Zinfandel Glaze

Serves 4 - 6

This is a simple, tasty and versatile summer appetizer or light lunch salad. Add some mozzarella or goat cheese, arugula or baby spinach, or thin slices of Prosciutto for a more substantial offering. Can also be served as a side dish for grilled halibut, shrimp or chicken.

  • 2-3 Large Beefsteak Tomatoes (add some cherry tomatoes if you like)
  • 2-3 tbls KATZ Zinfandel Glaze (see recipe below)
  • 1/4 cup KATZ Rock Hill Ranch EVO
  • 10-12 fresh basil leaves
  • sea salt or fleur de sel, to taste
  • ground pepper, to taste

Slice tomatoes thickly and set on platter (if serving individually, set a couple of slices on a plate). Sprinkle salt and grind pepper over all and scatter torn or shredded basil leaves. Take a spoon and drizzle glaze over tomatoes evenly. Finish with olive oil and either let flavors marry for 10-15 minutes or serve right away at room temperature. Enjoy!

To Make the Glaze:

  • 1/2 cup KATZ Late Harvest Zinfandel AgroDolce Vinegar

    Pour the vinegar into a small saucepan and reduce over medium-low heat. You are looking for it to begin to bubble around the edges and have a "syrupy"consistency (coats the back of a spoon). You should have about 1/4 cup left. Pour into small bowl to reserve until needed. (Depending on its use, you can add pepper, salt, spices, mustard, citrus juice or honey…just a jumping off point!)

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