These are just about the cutest food ever.
If you've got the mini Roma tomatoes, you must try this. Slice open the top of the tomato, but not all the way, so it has a little lid. If they can't stand on end, like in the photo, a delicate trimming of the base would be good to keep them steady. Gently squeeze out the innards. Make up a mixture of nice extra virgin olive oil and balsamic vinegar. With a teaspoon fill the tomato with the oil-vinegar mixture. Insert a small basil leaf and arrange artfully on a platter. Eat by popping the whole thing in your mouth and be amazed by the burst of flavor!
Thanks, Miguel.
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