Across the country, cooks and chefs are making the most of tomatoes before the season is over. At Hotel Arts, chef Quinn Staple uses overripe tomatoes for a vinaigrette that he puts on scrambled eggs with thick-sliced fresh tomato on charred bread. So, if you have a few tomatoes on hand that's a bit too soft for salads, give it a try.
1 to 2 overripe tomatoes, about 1/2 cup grated tomato pulp
2 tbsp sherry vinegar
2 tbsp extra virgin olive oil
1 tbsp sugar
2 tbsp thinly sliced chives
1 tsp freshly cracked black pepper
1/2 tsp salt
Rinse the tomato and cut in half. Place a box grater in a large bowl and grate the flesh side of the tomato until you only have the tomato skin left. (You need ½ cup of pulp for this recipe.) Discard tomato skin.
Mix in the sherry vinegar, olive oil, sugar, chives, salt and pepper.
Spoon on top of scrambled eggs.
