At this point in summer when tomatoes are at their peak, I don’t think they need much more than a sprinkle of salt and pepper and a drizzle of olive oil. But then I saw a recipe for horseradish cherry tomatoes in this month’s Bon Appétit and decided perhaps I was wrong. Maybe a dab of horseradish spiked mayonnaise is just what they need. A little creamy dressing makes everything better, right?
The magazine called for cherry tomatoes, but I had these beautiful, small heirloom tomatoes from the farmer’s market that I chose to use instead. Cherry tomatoes would probably be better for a party since you could pop the whole thing in your mouth. My version was more of a 3 biter – knife and fork required. Either way works. Both equally delicious I’m sure.
They were a cinch to whip up. Seriously. Five minutes tops. All you have to do is core your tomatoes using a sharp knife, add a dollop of horseradish mayonnaise (mix one part horseradish with three parts mayonnaise), and top with chives, scallions, or another herb you prefer. That’s it, and you’ll have these pretty little bites. They’re the perfect salad without all those greens getting in the way!