Marinated Toy Box Tomatoes

Finely grated zest and juice of 1 lime

½ medium shallot, minced

1 clove garlic, minced

5 basil leaves, torn or coarsely chopped

1 tablespoon umeboshi paste (salted plum; see note)

¼ cup extra-virgin olive oil

1 pound mixed heirloom cherry tomatoes, cut as you like

4 tablespoons furikake (see note)

Combine the lime zest and juice, shallot, garlic, basil and umeboshi paste in a mixing bowl. Gradually add the oil, whisking constantly to form an emulsified dressing.

Add the tomatoes and toss to coat.

Divide among individual plates; top each portion with some of the furikake. Serve right away.

Note: To make Hazel's furikake blend, whisk together 4 tablespoons of chopped toasted nori, 1 tablespoon of white or roasted sesame seeds, 1 tablespoon of flaxseeds, 1 tablespoon of puffed sorghum or puffled rice (crushed), 1½ teaspoons of dehydrated onion flakes and 1 tablespoon of Korean red chili powder. Season lightly with kosher salt. Refrigerate in an airtight container for up to 1 month.

Note: Umeboshi (salted plum) paste, Korean chili powder and furikake, a Japanese rice seasoning blend, are available at Whole Foods Markets as well as Asian supermarkets and specialty stores.

4 servings

Nutrition | Per serving: 170 calories, 2 g protein, 9 g carbohydrates, 15 g fat, 2 g saturated fat, 0 mg cholesterol, 310 mg sodium, 3 g dietary fiber, 4 g sugar

Adapted from Rob Rubba, chef at Hazel.