Rainbow Tomato Stacks
Rainbow Tomato Stacks
Prep
5min
Total
10min
Servings
4
Ingredients
4
Level
Easy
Prep
5min
Total
10min
Servings
4
Ingredients
4
Level
Easy
Recipe by:jarOhoney
Rainbow Tomato Stacks
Prep:5minTotal:10minServes:4
Ingredients
  • 8heirloom tomatoes(ripe organic multi-colored,I choose two of each–a deep purple, bright red, orange and green with white stripes.)
  • 8basil leaves(large, fresh organic)
  • 1meyer lemon(large, ripe and organic)
  • 1cuppea pod sprouts(organic, or favorite sprouts)
  • olive oil(optional,cold pressed, unrefined and organic)
  • salt(fresh cracked pink, optional)
Directions
  1. Lay the tomatoes on their sides and slice into 6 to 8 even slices and set aside. Reserve the ends for another recipe.
  2. Wash and spin dry the basil leaves, stack together going the same way, trim the stems off, roll tightly and make medium slices width wise to create ribbons, set aside.
  3. Zest the lemon and juice the lemon and reserve.
  4. Wash well and spin dry the sprouts, set aside.
  5. On your serving platter, arrange the sprouts to make a bed.
  6. Stack the tomato slices on top of each other to create a rainbow in their colors (like shown in the picture) into 4 even stacks on the sprout bed.
  7. Evenly drizzle the lemon juice on top of the stacks and the basil ribbons on the top.
  8. Now sprinkle evenly with the lemon zest. Serve and ENJOY!
Ingredients
  • 8heirloom tomatoes(ripe organic multi-colored,I choose two of each–a deep purple, bright red, orange and green with white stripes.)
  • 8basil leaves(large, fresh organic)
  • 1meyer lemon(large, ripe and organic)
  • 1cuppea pod sprouts(organic, or favorite sprouts)
  • olive oil(optional,cold pressed, unrefined and organic)
  • salt(fresh cracked pink, optional)
Directions
  1. Lay the tomatoes on their sides and slice into 6 to 8 even slices and set aside. Reserve the ends for another recipe.
  2. Wash and spin dry the basil leaves, stack together going the same way, trim the stems off, roll tightly and make medium slices width wise to create ribbons, set aside.
  3. Zest the lemon and juice the lemon and reserve.
  4. Wash well and spin dry the sprouts, set aside.
  5. On your serving platter, arrange the sprouts to make a bed.
  6. Stack the tomato slices on top of each other to create a rainbow in their colors (like shown in the picture) into 4 even stacks on the sprout bed.
  7. Evenly drizzle the lemon juice on top of the stacks and the basil ribbons on the top.
  8. Now sprinkle evenly with the lemon zest. Serve and ENJOY!
Directions
  1. Lay the tomatoes on their sides and slice into 6 to 8 even slices and set aside. Reserve the ends for another recipe.
  2. Wash and spin dry the basil leaves, stack together going the same way, trim the stems off, roll tightly and make medium slices width wise to create ribbons, set aside.
  3. Zest the lemon and juice the lemon and reserve.
  4. Wash well and spin dry the sprouts, set aside.
  5. On your serving platter, arrange the sprouts to make a bed.
  6. Stack the tomato slices on top of each other to create a rainbow in their colors (like shown in the picture) into 4 even stacks on the sprout bed.
  7. Evenly drizzle the lemon juice on top of the stacks and the basil ribbons on the top.
  8. Now sprinkle evenly with the lemon zest. Serve and ENJOY!
Notes

Note: if you choose to use olive oil and salt, lightly drizzle with the oil on top and sprinkle with a pinch of salt on each.

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tomato stacks