Balsamic Tomato Lunch in a Bag

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Here is an easy recipe to make ahead and pull out at anchor.  No cooking necessary.  The cheese takes on the texture of meat as it marinates.


Two ripe beefsteak tomatoes
1/2 lb sliced mozzarella cheese
Fresh basil
4-5 tbsp. Balsamic Vinegar
1 large ziplock bag

Slice the tomatoes and layer with mozzarella cheese and fresh basil leaves.  Reassemble and place in a zip lock bag.  Add the vinegar to the bag, seal and gently circulate around the tomato.  Then set aside in a cool area until ready to eat.  We have kept this in the cooler for up to three days.

Serve on a plate with extra basil for garnish.

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