Best 3 Heirloom Tomatoes With Tarragon Recipes
Prepare to embark on a culinary journey like no other as we delve into the realm of heirloom tomatoes, where flavor and history harmoniously intertwine. These time-honored varieties, passed down through generations of farmers and seed-savers, hold a special place in the hearts of food enthusiasts and discerning palates alike. Bursting with an array of colors, shapes, and sizes, each bite promises a unique sensory experience, a testament to the resilience and diversity of nature's bounty.
In this comprehensive guide, we'll explore a collection of delectable recipes that showcase the versatility and allure of heirloom tomatoes. From the classic Heirloom Tomato Salad with Tarragon, a refreshing symphony of flavors that highlights the tomatoes' natural sweetness, to the Heirloom Tomato and Watermelon Gazpacho, a vibrant and cooling soup perfect for hot summer days.
For those seeking a more substantial meal, the Heirloom Tomato and Goat Cheese Tart offers a delightful interplay of textures and flavors, while the Heirloom Tomato and Mozzarella Stacks with Pesto bring together fresh, juicy tomatoes with creamy mozzarella and aromatic pesto.
But the culinary journey doesn't end there. We'll also venture into the realm of Heirloom Tomato Salsa, a zesty and flavorful condiment that adds a burst of freshness to any dish, and the Heirloom Tomato Jam, a sweet and tangy spread that transforms the humble tomato into a culinary masterpiece.
Get ready to tantalize your taste buds and expand your culinary horizons as we celebrate the beauty and flavor of heirloom tomatoes through these carefully curated recipes. Let's dive in and explore the endless possibilities that await!
HEIRLOOM TOMATOES WITH HERBED RICOTTA
Steps:
- In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
- With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
- When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
- Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
- Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.
SPAGHETTI WITH TOMATOES AND TARRAGON
Serving pasta with fresh tomato sauce is ideal in August and September, when tomatoes are in season and at their most flavorful.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, halve tomatoes lengthwise. Squeeze gently to remove most of seeds; discard seeds. Chop tomatoes into 1/2-inch pieces, and transfer to a bowl; set aside.
- In a large skillet, heat oil over medium-low. Add shallots; cook until golden, stirring occasionally, about 5 minutes. Remove pan from heat. Stir in tomatoes until coated with oil; season generously with salt and pepper.
- Cook pasta until al dente, according to package instructions. Drain; return to pot. Pour tomato mixture over pasta; add tarragon and Parmesan. Toss to combine. Divide among four bowls; top with additional Parmesan, if desired.
HEIRLOOM TOMATO SALAD WITH FETA DRESSING
This salad looks great using mixed color and sized tomatoes. The simple feta dressing keeps well for up to two weeks in a jar in the refrigerator. Dress the salad just before serving.
Provided by Monday Morning Cooking Club
Categories HarperCollins Salad Summer Tomato Feta Oregano Quick & Easy Vegetarian Avocado
Yield Serves 10 as a side dish
Number Of Ingredients 11
Steps:
- Slice the larger tomatoes into thick slices and halve or quarter the smaller ones. Place them on a serving plate, alternating color and sizes, and sprinkle with the salt and pepper.
- To make the dressing, in a large bowl, whisk together half of the feta with the olive oil, vinegar, garlic and oregano until just combined. Season to taste with salt and pepper. Set aside.
- Peel and slice the avocado, reserving some for garnish, and place it on top of the tomato. Pour the dressing over the salad and top with the reserved avocado and onion. Sprinkle the remaining feta on top and serve.
Tips:
- When selecting heirloom tomatoes, look for varieties that are deeply colored and have a firm texture. Avoid tomatoes that are bruised or have blemishes. - To enhance the flavor of the tomatoes, roast them in the oven before adding them to the salad. Roasting concentrates the sugars in the tomatoes and brings out their natural sweetness. - Use fresh herbs, such as tarragon and basil, to add a bright, herbaceous flavor to the salad. - For a creamy, tangy dressing, combine Greek yogurt, lemon juice, and honey. Season the dressing with salt and pepper to taste. - If you don't have a mandoline, you can use a sharp knife to thinly slice the tomatoes. Be careful not to cut yourself! - Serve the salad immediately, while the tomatoes are still warm from the oven.Conclusion:
This heirloom tomato salad with tarragon dressing is a simple but delicious dish that is perfect for summer. The roasted tomatoes are sweet and flavorful, and the fresh herbs add a bright, herbaceous flavor. The creamy, tangy dressing brings all of the flavors together perfectly. This salad is sure to be a hit at your next potluck or barbecue.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
