HEIRLOOM TOMATO CONCASSé WITH WILTED SWISS CHARD
Sweet, juicy heirloom tomatoes can be made into a concassé that works as well with vegetables as it does with pasta or grains. Sometimes, I can't bear to cook sweet heirloom tomatoes. I love this concassé with pasta or grains, but this time, I decided to use it as a sauce for Swiss chard. I steamed the chard to wilt it, heated it in a little bit of olive oil, then piled it on my plate and spooned the tomato sauce on top. It's a great combo, and now I think I'll use it as the vegetable and sauce element of a big bowl. A little feta sprinkled over the top would not be lost on this.
Provided by Martha Rose Shulman
Categories dinner
Time 35m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- In a large bowl, combine the tomatoes with their juices, garlic, salt, vinegar, 1 tablespoon of the olive oil and half the basil. Cover and let sit for 30 minutes or longer. Stir, taste, adjust salt and add pepper.
- Meanwhile, wilt chard by blanching in boiling salted water for about a minute or by steaming above 1 inch of boiling water for about 2 to 3 minutes, flipping the bunch top to bottom using tongs halfway through. Transfer to a bowl of cold water, drain and squeeze out excess water, taking up the chard by the handful. Chop coarsely.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add chard and heat through, stirring, until coated with oil. Season to taste with salt and pepper. Remove to a platter or to plates, spoon on the tomato sauce, sprinkle t remaining basil over the top and serve.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 418 milligrams, Sugar 3 grams
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mba andrew
[email protected]I'm not a fan of Swiss chard, but I loved it in this recipe.
Arti Chaudhari
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Ethan Anidi
[email protected]I love the way the flavors of the tomatoes and Swiss chard come together in this dish.
Siphosethu Malatole
[email protected]This is a great recipe for a summer potluck or barbecue.
Juan Wearth
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover heirloom tomatoes.
Pradeep Niroshan
[email protected]This is a great recipe for a light and healthy lunch or dinner. It's also very easy to make.
Kemi Owoyele
[email protected]I'm not a huge fan of tomatoes, but I loved this recipe. The Swiss chard and vinaigrette dressing really balance out the sweetness of the tomatoes.
Paskaline Moleka
[email protected]This recipe is a great way to showcase the beauty and flavor of heirloom tomatoes.
Shayda Yousefpour
[email protected]I love the combination of flavors and textures in this dish. The tomatoes are sweet and juicy, the Swiss chard is bitter and earthy, and the vinaigrette dressing brings it all together.
Lakhan Mandal
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making it again.
Shakinul Islam
[email protected]I added a bit of crumbled goat cheese to the top of the dish before serving and it was amazing!
Atlantian King
[email protected]This recipe is a great way to use up leftover heirloom tomatoes.
Razu bdn
[email protected]I've made this recipe several times and it's always a crowd-pleaser. Even people who don't like tomatoes usually love this dish.
Kator Samuel
[email protected]This is a great recipe for a summer lunch or dinner. It's light and refreshing, but still filling.
Lewis Hansborough
[email protected]I'm not a big fan of Swiss chard, but I loved it in this recipe. The wilting process really mellowed out the flavor.
Haisam butT
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the combination of flavors and textures.
Sam Bachuta
[email protected]This recipe was a delicious and refreshing way to enjoy heirloom tomatoes. The wilted Swiss chard added a nice bitterness that balanced out the sweetness of the tomatoes. I will definitely be making this again!