There are several varieties of black tomatoes; they have a more complex taste than regular red tomatoes; the taste complements the cheese and shallots. We've used Black from Tula, but any black tomato will work; they are most likely to be available at a local farmer's market during the summer months.
1. In a small saucepan, saute the chopped shallots, oregano, sage, and salt and pepper to taste in the olive oil for five minutes. Set aside but cover to keep warm.
2. Toast the bread. Slice the black tomato into 1/4 inch thick slices; slice the brie into 1/4 inch think slices as well.
3. Take a slice of bread, add a layer each of brie slices, black tomato slices, shallots, and top with second slice of bread.
Great way to eat black tomatoes. Could substitute provolone for brie.
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|Serving Size: 1 Serving (170g)|
|Recipe Makes: 4|
|Calories from Fat: 59 (24%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 3.5mg||1 %|
|Sodium 394.4mg||14 %|
|Potassium 390.3mg||10 %|
|Total Carbohydrate 40.3g||12 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 37.9g|
|Protein 7.6g||11 %|
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Calories per serving: 247
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