Some vegetables, such as portabello mushrooms, can have a meaty quality to them. For me a dense, juicy, slice of a summer ripened heirloom tomato is the kobe beef of vegetables. From the corner of your eye they even resemble a rare piece of steak or tuna, but without the price tag.
So, when all I had in the kitchen was an heirloom tomato, a garlic clove, a basil plant, and a half a baguette, I did not despair, because it was exactly enough to create a light, but soul satisfying lunch.
Recipe:
1. Slice a garlic clove in half lengthwise and rub on an oven warmed baguette.
2. Drizzle with olive oil.
3. Place a slice of your tomato on top. Season with salt & pepper; drizzle more olive oil.
4. Garnish with torn basil leaves.
If this takes you more than 5 minutes to make, you're over thinking it.
Tips on Heirloom Tomatoes:
1. I recently got a a variety box at Trader Joe's for only 5 bucks!
2. Fry the green ones in a bread crumb mixture (see my post on Fried Green tomatoes)
3. Grill think slices to get a nice smoky, carmelized taste.
4. NEVER refrigerate your tomatoes, unless you like them mealy. Think MEATY not MEALY.
5. Don't be afraid to salt them; as with meat, salt is what brings out their flavor.
6. Slice them horizontally so you can "oooh" &"aaah" over their beautiful Persian rug-like patterns.
1 comment:
Thanks for the bit about the "mealy" problem. I've often wondered why that happens with them sometimes.
Is that what happens to watermelon as well??
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