Tomato and Red Onion Sandwich

       1  small red onion
    1/4  cup fresh orange juice
           salt & freshly ground pepper
       1  orange’s worth of grated zest
    1/3  cup citrus olive oil
       4  large vine-ripened tomatoes (3-3 1/2” dia.)
    1/4  cup thin basil leaf strips

Citrus Oil:
1. Cut either 2 medium oranges, or 3 lemons or limes, into eighths; chop roughly (make sure     the pieces are not too fine). Place in mixer bowl with 1 cup olive oil; mix on low for 10     minutes with paddle attachment. Let stand 2 hours.
2. Rinse 4 layers of cheesecloth in cold water; squeeze dry. Place fine strainer over a bowl;     place citrus mix in cheesecloth and squeeze over strainer. Let stand again until oil and juice     separate; pour off clear oil floating above juice/pulp mixture into a sterilized glass jar.
3. Cover tightly, refrigerate and use within 1 week.

Directions:
1.  Cut onion in half lengthwise, then cut each half in half crosswise. Slice lengthwise into very      thin (1/8”) pieces. Place in a bowl with orange juice, salt and pepper to taste. Let marinate      5-10 minutes. In another bowl, whisk together orange zest and citrus oil.
2.  Cut a small slice off the bottom of each tomato to help it stand on the plate, then slice in      thirds crosswise (do not core). Lay slices on a platter and season with salt and pepper.      Drizzle with zest mix; top each (except tops) with some onion and basil. Reassemble and      garnish with basil.



Serves 4. Analysis per serving: 218 calories, 2g protein, 18g fat (3g saturated), 2g fiber, 9g carbohydrates


Recipe adapted from Michael Chiarello’s Flavored Oils and Vinegars (Chronicle Books)