Overabundance of Tomatoes

For those of you who don't know, we have an old man who lives in our basement. His name is Roger. One of his summertime hobbies happens to be gardening and he always has a plethora of vegetables around harvest time. Besides being a gardener, he's also the nicest little old man around. Last week, he gave us approximately 40 or so tomatoes just for the heck of it. Since then, we've been trying to get creative in how to incorporate tomatoes as often as possible in our menu. One of our favorites was this simple, caprese salad. Who knew it was so easy, yet delicious?
Caprese Salad
The Pioneer Woman

• 2 cups Balsamic Vinegar
• 3 whole Ripe Tomatoes, Sliced Thick
• 12 ounces, weight Mozzarella Cheese, Sliced Thick
• Fresh Basil Leaves
• Olive Oil, For Drizzling
• Kosher Salt And Freshly Ground Black Pepper

Preparation Instructions

In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.

When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.

End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.It was quite tasty and we would highly recommend it!