INGREDIENTS
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2 beefsteak tomatoes (with a flat bottom)
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~ ¼ cup fresh parmesan reggiano, grated
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~ ¼ cup shallots, diced
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~ 2 tablespoons fresh sage, minced
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~ 2 tablespoons dried parsley
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~ 5 cloves garlic, minced
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~ ¼ cup olive oil, plus some for drizzling
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~ Salt and pepper to taste