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one pound of mixed-up tomatoes

sram May 6, 2007 10:25 AM

red, yellow, orange and green, various sizes, but no bigger then a golf ball

what should I make?

other ingredients i have on hand, seeking to get rid of
lil'bit of ricotta salata
snow peas
bean sprouts

  1. QueenB May 6, 2007 12:31 PM

    This Heirloom tomato tart with parmesan crust by Heidi is absolutely amazing. Bet you could crumble some of that ricotta salata on top.


    1. DanaB May 6, 2007 11:48 AM

      In this month's cookbook of the month, "Sunday Suppers at Lucques," there's a wonderful recipe for an heirloom tomato salad with burrata, croutons and basil. Here's a paraphrase of the recipe:

      1/2 lb. country white bread
      1/2 c. EVOO
      1 T. fresh oregano
      1/2 clove garlic
      1-1/2 T. red wine vinegar
      1 T. basalmic vinegar
      1/2 pint cherry tomatoes
      3 lbs heirloom tomatoes (assorted sizes, shapes and colors)
      1 t. fleur de sel
      4 T. basil (sliced, she calls for 2 T. "opal basil" and 2 T. green basil)
      1 lb. burrata cheese
      1/4 c. shallots, sliced thinly
      1/4 c. flat-leaf parsley
      Kosher salt and ground black pepper.

      Cut crust off bread and tear into 1 inch (crouton sized) pieces and toss with 2 T EVOO. Toast on baking sheet in preheated 375 degree oven for 12-15 mins, stirring a few times, until golden brown.

      Pound oregano, garlic and 1/4 tsp. kosher salt in mortar and pestle until it makes a paste. Transfer to a bowl and whist in vinegars. Whisk in remaining EVOO and taste for seasoning.

      Stem cherry tomatoes and cut in half. Core other tomatoes and cut some into wedges and some into slices. Season slices with fleur de sel and pepper. Place slices on bottom of serving plate(s), top with a little of the dressing, and sprinkle with some of the basil.

      Cut burrata in 12 slices and likewise layer over tomato mixture (the salad should serve 6, so divide accordingly).

      Toss remaining tomato wedges and cherry tomato halves with the shallots, 1/2 tsp. kosher salt, pepper and 3 T. of the vinaigrette. Taste for seasoning (add more vinaigrette if needed). Gently toss in croutons. Divide mixture and spoon over sliced tomatoes/burrata. Sprinkle on parsley and remaining basil.

      This recipe could easily be adapted for all cherry-sized tomatoes (and since you only have one lb., I'd reduce the recipe accordingly. If you do end up making it, please post results in the cookbook of the month thread (it's from the summer section):


      Good luck!

      1. Kitchen Queen May 6, 2007 11:02 AM

        I'd make a raw tomato salad. With all those pretty colors. Red, yellow and orange. Add the snow peas, cut all and pour some EVOO and Balsamic over the whole thing. Or, just the toms with FRESH mozz, chopped basil and balsamic. S and P - done. Skip the balsamic and mozz, add chopped garlic to the toms, mix with the EVOO and put on lovely bagettes then broil to crisp the edges of the bread. Shave some asiago over the top. YUMMO! Brushetta. Cover the green ones with a corn meal batter and fry-

        1. chef chicklet May 6, 2007 10:35 AM

          I don't see any basil? Too bad I would definitely make Pasta Pomodoro. So good!
          I am guessing you have protein or at the very least eggs? an egg foo yung.

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