Tomato In Chilled Soy Sauce Marinade With Shiso

• 4 large Heirloom tomatoes, very-ripe,
• 1/2 cup Vinegar, (rice vinegar gives a better color, but cider gives a fruitier taste)
• 3 tablespoons Agave, honey or diet sweetener (taste to equal 3 tablespoons, usually 1 tablespoon), sugar is OK too)
• 1/2 cup Soy sauce, Kikkoman low-sodium preferred
• 1/2 cup Walnut oil (vegetable ok)
• 4 Shiso leaves

1. Peel tomatoes (see NOTE) and cut into one-inch chunks. Put tomatoes in a non-reactive container, preferably with a lid.
2. Mix sweetener in vinegar and soy sauce until dissolved. Add oil and whisk to mix. Pour over tomatoes.
3. Chill for a couple of hours. Stir once and taste if sweet enough (will depend on your tomatoes). Add a little more if desired. Chill for 24 hours.
4. To Serve: Cut the shiso leaves in thin strips (chiffonade).rnServe tomatoes in individual bowls with shiso leaves sprinkled on top.
5. NOTE * To Peel Tomatoes:: rnPrepare an ice-bath. Boil enough water to completely cover a tomato in a small saucepan. Submerge tomato in boiling water for about 45 seconds, then immediately remove to the ice bath. If the tomato skin hasn't cracked open, knick it with a sharp knife, then the peeling should just fall away. Repeat for all the tomatoes.

tomatoes, vinegar, honey, soy sauce, walnut oil, leaves

Taken from food52.com/recipes/23400-tomato-in-chilled-soy-sauce-marinade-with-shiso (may not work)