Tomato Napoleons

It is the time of year when you can get all kinds of fresh tomatoes. Since we live in a condo now, I can't really have  my own plants, so I rely on the downtown Kansas City farmer's market.  I have been getting great tomatoes there.  A large variety of types of tomato are offered, and I like to try them all. 

I think my fondness for tomatoes dates back to the days when my Grandpa Erickson had a large garden plot in the back of his home in Boone, Iowa.  I remember being about 5 or 6 years old and going out to "help"  Grandpa in the garden.  He had a big basket and I had a small one that we would fill with ripe tomatoes.  I always had to sample a fresh one, right out there in the garden.  I ate them just like an apple with the juice running down my arm, and have loved tomatoes ever since.

This is a recipe that will use up some of those terrific summer tomatoes and it tastes great.  It is a little different from the standard Caprese salad, in that it has a tomato based dressing that is poured over the stacks of tomato and mozzarella.  The dressing recipe makes about a quart of the dressing and you only need about 3/4 Cup to serve four people.  I keep the excess dressing in a mason jar in the fridge and it will keep for a week or so.  

Ingredients for Napoleons: (Serves Four)

8 Oz. fresh mozzarella, cut into 8 slices
3/4 Cup fresh tomato dressing (see recipe below)
3 Large tomatoes, each cut into four slices, after discarding the tops and bottoms
1 tsp.  salt
1 tsp. pepper
24 fresh basil leaves, shredded

Preparation:

Place cheese slices in a shallow non -reactive dish.  Pour the 3/4 cup of fresh tomato dressing over the cheese slices.  Cover and chill for one hour.  Remove cheese slices from dressing and set aside. Reserve the tomato dressing marinade.  Sprinkle the tomato slices evenly with the salt and pepper.  Place one tomato slice on each of four salad plates; top each with a slice of the cheese and about two leaves of the shredded basil leaves.  Repeat with tomato slice, cheese slice and the shredded basil leaves.  Top with the remaining tomato slices and basil.  Drizzle evenly with the reserved tomato dressing marinade and serve.

Ingredients for Tomato Dressing: (Makes about a quart)

1 Cup extra virgin olive oil
1/2 Cup balsamic vinegar
3 garlic cloves, sliced thinly
1 TBSP sugar
1 TBSP salt ( I generally cut this back to about half and taste it )
1 tsp. pepper
4 large tomatoes, peeled and coarsely chopped (use different varieties for color and flavor)
2 TBSP chopped fresh thyme leaves

Preparation:

Whisk together first 6 ingredients in a large glass bowl.  Stir in tomatoes and fresh thyme.  Cover and let stand at room temperature 1 hour, stirring occasionally.  Cover and chill for 8 hours, prior to using.