On a lovely Arizona evening in the gorgeous Catalina Foothills of Tucson, Sam’s Aunt Marilyn graciously hosted us on her back patio for a sunset happy hour. The wine was amazing (as always), the cheese plate perfection, and as we munched on fresh heirloom tomatoes she recalled this recipe to me. I had to try it the very next day.
- Baby Heirloom tomatoes – I find them at Fry’s (Kroger) and Trader Joes.
- Mayonnaise (vegetarian) or Vegenaise (vegan)
- Fresh Basil
- Wash desired amount of baby heirloom tomatoes.
- Using a sharp knife, slice off the very bottom of each tomato so it sits flat on the plate. Then cut a wedge-shaped hole into the top of the tomato.
- Eat everything you just cut off. Yummm.
- For the filling, mix equal parts mayonnaise and horseradish. Fill each tomato to taste – Sam preferred less filling, I preferred more (similar to what is pictured). It’s fantastic to have a nice horseradish vessel since my days of eating prime rib are behind me!
- Chop some fresh basil and sprinkle over the top.
This is a refreshing and very colorful appetizer – simple, easy to make, and perfect for a summer day or sunset happy hour. Or if you’re Sam, perfect for eating at your desk 🙂
Recipe Credit: Aunt Marilyn, and thanks for the wonderful happy hour!