Tomato Two Ways. Baked Tomato with Mozzarella or Cold with Vinaigrette

Short on time? Hot or cold, one thick slice of heirloom tomato makes a delicious light lunch or dinner meal. The first was topped with mozzarella cheese and a very light red wine vinaigrette. I was out of basil, so I used a little sliced romaine to garnish. The second is a broil baked tomato with mozzarella, a bit of marinara sauce that was thinned down and finely grated Parmesan. I cooked it right on the plate to let the juice from the tomato and the sauce run together. Simply delicious. I ate them both. First the cold and then the hot. When you have the ingredients for each, why not prepare them two ways and enjoy the different presentation. I pepper just about everything, and I added chile flakes to both of these for a little extra pop. I like them plain, but you could add just about anything, from artichoke to prosciutto.