HEIRLOOM TOMATO TACOS
Provided by Guy Fieri
Time 40m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Dice the tomatoes into 3/4-inch pieces, place in a bowl and add the olive oil, balsamic, 1/2 teaspoon salt, 1 teaspoon pepper and basil. Toss gently to combine. Adjust the seasoning if, needed.
- Line a serving plate with the romaine leaves, like taco shells. Fill each with 1/4 cup micro greens, 1/2 to 3/4 cup tomato mixture and a few daikon sprouts. Top with Gorgonzola, a sprinkle of salt and a crack of black pepper. Garnish the plate with Rosemary Crostini Croutons. Serve immediately.
- Preheat a grill to high heat. Combine the olive oil, garlic, basil, parsley, rosemary, salt and pepper in a small bowl and allow to sit 10 to 15 minutes, covered, at room temperature.
- Cut the bread slices diagonally. Lightly brush 1 side of the bread triangles with the oil mix and place oiled-side up on the grill. Grill 2 to 3 minutes, flip and cook until nicely marked, 1 to 2 minutes more. Remove, dice into 3/4-inch cubes with a serrated knife and serve hot.
- Cook's Note: Can be premade and quickly reheated in a broiler for 45 seconds to 1 minute.
HEIRLOOM TOMATO RISOTTO
Make and share this Heirloom Tomato Risotto recipe from Food.com.
Provided by LaxLily
Categories Rice
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat shallow saucepot over medium heat.
- Melt 2 Tb of butter in pot.
- Toast Arborio rice for two to three minutes.
- Re-glaze with white wine.
- Reduce wine until it's completely gone/.
- Add chicken stock, two cups at a time, waiting until stock is totally absorbed before adding the next two cups.
- After last two cups of stock are addeds, add cream and cheese and continue to cook until mixture begins to thicken.
- Be sure you are stitting often with spatula to avoid sticking.
- When mixture is thick, add tomatoes, asparagus, leeks, basil, tarragon, and pepper.
- If risotto seems to thickened, thin out with a little more stock.
- Cook for one to two more minutes, making sure not to break up the tomatoes.
- Finish with last tablespoon of butter.
Nutrition Facts : Calories 423, Fat 18.5, SaturatedFat 10.1, Cholesterol 55.7, Sodium 578.8, Carbohydrate 43.3, Fiber 2.2, Sugar 7.1, Protein 13.6
HEIRLOOM TOMATO TART
Heirloom tomatoes may seem flawed, but it's actually their uniformly red counterparts who are the genetic deviants of the tomato family. Decades ago, many businesses decided to prioritize cookie-cutter-like hybrid tomatoes, which grow year-round and can survive a long, bumpy journey. It left heirloom tomatoes on the wrong side of the deal. The varieties that remain have a shorter shelf life and are relegated to just a few months of summer, but they're sweeter with a more robust flavor. This tart celebrates juicy, vibrant tomatoes in a cheesy, herby, custard-filled, flaky crust, with each bite punctuated with pesto.
Provided by Vallery Lomas
Categories brunch, dinner, pies and tarts, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
- Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.
- Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
- Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.
- In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.
- Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
- Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won't jiggle when shaken, about 35 minutes.
- Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.
HEIRLOOM TOMATO TOAST WITH FETA
Tomato toast is summer simplicity at its best! You need ripe, juicy, flavorful tomatoes for this recipe, as well as real Greek feta made from sheep and goat milk. Given there are so few ingredients, make each one count!
Provided by Diana Moutsopoulos
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Toast the bread until golden brown. Remove from toaster and rub each slice with 1/2 a clove of garlic, rubbing cut-side down.
- Top each slice of toast evenly with the feta cheese, tomato, oregano, salt, and pepper. Drizzle with olive oil and serve.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 16.3 g, Cholesterol 37.8 mg, Fat 23.5 g, Fiber 2 g, Protein 8.8 g, SaturatedFat 8.5 g, Sodium 596.3 mg, Sugar 4.3 g
HEIRLOOM TOMATO SALAD
This Japanese salad is one of my favorite ways to use heirloom tomatoes from the greenmarket. If you can find it, shiso leaf will really bring out their sweetness.
Provided by Anita Lo
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the vinaigrette: place dashi, soy sauce, lemon juice, rice wine vinegar, oil, garlic and onion in a blender. Season with black pepper. Whirl until smooth. Taste and adjust seasonings.
- For the tomato salad: Cut tomatoes so they're in different shapes but roughly all the same size. Add the scallions, followed by the red onion. Season to taste with salt and pepper. Taste the vinaigrette and adjust with more vinegar and soy if necessary.
- Dress the salad by pouring about half of the vinaigrette and gently toss. Serve immediately or store vinaigrette up to three days in advance. Garnish with thinly sliced shiso leaves.
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- 5-Minute Heirloom Tomato and Cucumber Toast. Kathy Fang, chef and owner of Fang restaurant in San Francisco, makes really damn good five-minute heirloom tomato and cucumber toast.
- Heirloom Tomato Carpaccio. Eating a tomato in Tuscany is a heavenly experience. Bring that experience to your dinner table with this gorgeous five-minute recipe.
- Heirloom Tomato Goat Cheese Salad. This salad is basically a vehicle for goat cheese. (And we’re not talking about a few crumbles, either.)
- Everything Bagel Tomato Galettes. Shh—these everything "bagels" are made from store-bought pie crust.
- Heirloom Tomato, Beet and Burrata Salad with Basil Oil. Quick tip from the pros: Fresh tomatoes always go well with burrata.
- Late Summer Tomato and Shrimp Risotto. Easy and elegant. Plus a boatload of fresh Parmesan cheese.
- Avocado Heirloom Toast with Balsamic Drizzle. The classic combo gets an upgrade with avocado.
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