Tomato and Red Onion Sandwich
1 small red onion
1/4 cup fresh orange juice
Salt and freshly ground pepper
1 orange’s worth of grated zest
1/3 cup citrus olive oil
4 large vine-ripened tomatoes (3-3 1/2” dia.)
1/4 cup thin basil leaf strips
1. Cut either 2 medium oranges, or 3 lemons or limes, into eighths;
chop roughly (make sure the pieces are not too fine). Place in mixer bowl with 1 cup
olive oil; mix on low for 10 minutes with paddle attachment. Let stand 2 hours.
2. Rinse 4 layers of cheesecloth in cold water; squeeze dry. Place fine strainer over a bowl; place citrus mix in cheesecloth and squeeze over strainer. Let stand again
until oil and juice separate; pour off clear oil floating above juice/pulp mixture
into a sterilized glass jar.
3. Cover tightly, refrigerate and use within 1 week.
1. Cut onion in half lengthwise, then cut each half in half crosswise. Slice lengthwise
into very thin (1/8”) pieces. Place in a bowl with orange juice, salt and pepper to taste.
Let marinate 5-10 minutes. In another bowl, whisk together orange zest and citrus oil.
2. Cut a small slice off the bottom of each tomato to help it stand on the plate,
then slice in thirds crosswise (do not core). Lay slices on a platter and season with
salt and pepper. Drizzle with zest mix; top each (except tops) with some onion and
basil. Reassemble and garnish with basil.
Serves 4. Analysis per serving: 218 calories, 2g protein, 18g fat (3g saturated),
2g fiber, 9g carbohydrates
Source: Michael Chiarello’s Flavored Oils and Vinegars by Michael Chiarello