Accordion Tomatoes
From Nora Pouillon: Restaurant Nora, Asia Nora, Washington, DC
author: Cooking With Nora; Park Lane Press, 1996

Adapted by

Yield: 2 Servings

To establish good eating habits I think that children should eat the same food as grown ups. When I cook with my children I like to introduce them to new flavors - they are more likely to eat them if they are involved in the cooking process and, of course, I also make them aware of the seasons and the importance of organics.

When preparing the tomato mozzarella, the trick is not to cut the tomatoes all the way through - kids love fresh mozzarella.


  • 2 large red tomatoes
  • 1 ball (4 oz) fresh mozzarella
  • 4 black olives
  • 1 Tablespoon balsamic vinegar
  • 4 Tablespoons extra virgin olive oil
  • 1/8 teaspoon salt
  • freshly ground black pepper

Place each tomato with the stem side down and make six slices to within 1/2 inch from the base, taking care not to cut all the way through.

Cut the fresh mozzarella into 12 thin slices. Chop the black olives into small dice.

Place a piece of mozzarella in between each tomato slice.

In a bowl, combine the vinegar and olive oil and season with salt and pepper. Drizzle over the tomatoes and sprinkle with chopped olives.

Serve on some lettuce leaves or arugula.


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