Food & Cooking Recipes Heirloom Tomatoes with Cherries, Balsamic, and Hyssop Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Photo: Maria Robledo Prep Time: 10 mins Total Time: 10 mins Servings: 4 You can substitute any floral, aromatic herb, such as mint, tarragon, or basil, for hyssop. Ingredients 1 large ripe red heirloom tomato (about 8 ounces), sliced 6 red cherry tomatoes, halved 1 cup fresh Bing cherries, halved and pitted 2 tablespoons good-quality balsamic vinegar 2 tablespoons small fresh anise-hyssop leaves and flowers (optional) Directions Divide heirloom slices among 4 plates. Scatter cherry tomatoes and cherries on top, then drizzle with vinegar. Scatter hyssop on top. Rate it Print