Boyardee, I’d agree with serving them unadorned. The recipe I posted above is what I do with the ones that have bad spots or ‘overactive’ cores.
I made it a couple of weeks ago and added jumbo lump crabmeat before I tossed it with the pasta and brie.
Since you have a restaurant, I would echo some other posters here…serve them plain as a featured appetizer. Unless one is of a certain age, people do not know what a tomato should taste like. I am sure you can amaze them. I would suggest various tomatoes sliced on a plate with some French bread as a palate cleaner.
I would also offer the various whole tomatoes as a take-out so they can enjoy them at home.
Don’t forget the seeds…I bet they could be sold at a premium as well.
I make my own V-8 juice. It is Really good!
Took this from my local newspaper…
Sure sounds good…..
I see they charge $12 for this salad at the Blackbird….
Posted on Wed, Aug. 23, 2006
Summer Savory Heirloom Tomato SaladAdapted from Paul Kahan, executive chef, Blackbird Restaurant in Chicago. Serves 4.
� cup plus 2 tablespoons extra virgin olive oil
12�-inch cubes peasant bread
Sea salt and black pepper
3-5 medium heirloom tomatoes such as Green Zebra and Brandywine, sliced into �-inch-thick slices
2 small balls burrata cheese, sliced �-inch thick
1 handful wild arugula leaves
� red torpedo onion, cut into thin rings
12 Sun Gold tomatoes, cut in half
8 white anchovy fillets
8-12 Lucques olives, pitted
2 teaspoons aged balsamic vinegarPour � cup olive oil into a medium saucepan. Season bread cubes well with salt and pepper. Fry croutons until crispy brown on all sides.
Arrange tomato slices on a platter. Season with salt and pepper. Drizzle with a bit of the olive oil. Arrange cheese slices on top of tomatoes.
In a large bowl, toss arugula, red onion, Sun Gold tomatoes, anchovies and olives with � teaspoon of balsamic vinegar and remaining olive oil. Season with salt and pepper.
Heap salad on top of tomato-burrata composition. Drizzle remaining balsamic vinegar around the platter. Cast on croutons. Enjoy.
Note: Also, try these substitutions:
Mozzarella can stand in for burrata, standard arugula for wild arugula, yellow cherry tomatoes for Sun Gold, a few slices of red onion for torpedo, and green picholine olives for Lucques.
� 2006 The Sun News and wire service sources. All Rights Reserved.
Pasta with fresh Heirloom tomato and ricotta salata.
Cut the tomatoes into small neat chunks (use 4 different ones if you can to look nice), put in a bowl with extra virgin, 1/2 finely minced garlic (I don’t like too much garlic, you can mince 1 if you prefer), s&p, 2 basil slivered. Let sit 20 minutes for juices to mingle. Pour over pasta shaped like ziti or penne, add grated ricotta salata and grated parmigian. Best at room temp, not cold.
This recipe is on the simply recipes website
Well the tomato salad went really well! everybody liked the variety and the real flavors of home grown tomatoes(nothing like it).Once again thanx alot to all who submitted recipies and advice!
Boyardee, you are so damned lucky. Fry those puppies before they get really soft and overly ripe. I dip mine in self-rising flour and fry them in light olive oil. And I have them with a piece of toast, with sweet butter. Fry them fast but don’t let them burn. Whole thing takes about five minutes. Pile them on the toast and salt them and grind pepper over them. There is not a better meal on this earth. Breakfast,lunch or dinner. Enjoy!!
a good brunswick stew starts with awesome tomatos. or a good tomato soup, or vegetable stew, or saute veggie blend…
French Tomato Tart:
make a pastry crust for the tart shell: (butter cust)
partially blind bake the crust: then spread a layer of shredded Gruyere cheese over bottom, top that layer with a good, grainy mustard, top that with a mixture of sliced, fresh tomatoes that have been sauteed with onions (drain excess liquid). Sprinkle some fresh thyme, salt and pepper: then bake at 400 until crust is thoroughly cooked and cheese has melted.
serve at room temp.
Try bringing back some old recipes to the menu. Baked or broiled tomatoes..the Mr Stripey would do well in that! Stewed tomatoes as a side. Use some of the yellow pears as a sauce or soup, for a colour contrast. Do a tomato aspic or a nice old tomato relish. Maybe a pizza. Make some tomato dressings or tomato based drinks (juicing is easy). Tomatoes are quite possibly the most versatile food in your pantry. Shoot, the skies the limit here.
Please let us know how things turn out.
Thanks to all who submitted to this thread. I appreciate all of the advise and recipies. Will offer a specialty plate of heirloom tomatos with sea salt, fresh ground pepper, E.V.O.O. and basalmic vinegar for those who are not purists. Thanx again!
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