Tag: heirloom tomatoes
Watermelon Tomato and Basil Salad
There are still tomatoes and watermelon left- hurry, get them and make this delicious salad….
- 2 cups watermelon, chopped
- 3 to 4 heirloom tomatoes, chopped
- ½ cup basil, chopped
- 2 tablespoons extra virgin olive oil
- 1 to 2 teaspoons salt
Mix all the ingredients in a serving bowl, let the salad sit for about an hour before serving.
Watermelon Tomato and Basil Salad
OMG, you have to make this now- before all the tomatoes go away. It’s very simple as the ingredients speak for themselves… yum!!!
- 2 cups watermelon, chopped
- 3 to 4 heirloom tomatoes, chopped
- ½ cup basil, chopped
- 2 tablespoons extra virgin olive oil
- 1 to 2 teaspoons salt
Mix all the ingredients in a serving bowl, let the salad sit for about an hour before serving.
Grilled Steak with Tomato Salad
This is a great recipe for the season- tomatoes are everywhere and grilling is the thing to do. It takes no time to whip this up…
- 2 to 3 grass fed rib eye steaks
- 1 tablespoon extra virgin olive oil
- Salt
- Pepper
Drizzle the olive oil all over the steak and sprinkle with salt and pepper. Marinate for an hour or two. Grill the steaks to desired doneness. Let rest for 15 minutes before slicing.
Tomato Salad
- 2 to 3 heirloom tomatoes, cut into 1-inch pieces
- 2 tablespoons extra virgin olive oil
- Drizzle of balsamic glaze
- Salt
- Pepper
Transfer the tomatoes to a medium bowl. Add the oil, salt and pepper. Mix well and let marinate for an hour. Right before serving with the steaks, drizzle some balsamic glaze.
Paola’s Fresh Tomato Sauce with Fresh Broccoli Rabe Ravioli
I have wanting to make this sauce since we returned from Italy. This was one of the dishes Paola made in our kitchen at the apartment. She started by buying the most beautiful red tomatoes I have seen. The sauce itself doesn’t really have many ingredients. Good tomatoes, extra virgin olive oil (from her back yard), garlic and salt. The reason the sauce and pasta were so good- the ingredients were impeccable. My daughter who doesn’t like chunky sauces thought it was the best pasta she had ever tasted.
Once we got home, I started thinking how to replicate this sauce. I can’t compete with those tomatoes and the ultra fresh extra virgin olive oil. I bought a few heirloom tomatoes, some baby roma tomatoes (plum) and I had a bunch from my backyard. I cut all of them up and cooked them with olive oil and garlic. I cooked them for a while till the tomatoes began to break down and soften. Instead of serving the sauce with linguine like Paola did, I decided to buy fresh raviolis from Whole Foods- I found broccoli rabe raviolis. I was very excited about them since broccoli rabe is one of my favorite ingredients.
Since I was serving the sauce with the raviolis, I decided to smooth it out in a food mill. Once that was done, I noticed all the seeds- the sauce looked rustic and it was fine, but I decided to add another step and strained it. Out came the most luscious, delicious sauce I have ever made. It was totally worth the extra work.
The ravioli dish was a big success. Everyone really enjoyed it and there was no left over. My plan is to buy 5 or 6 pounds of heirloom tomatoes and make a big batch of tomato sauce before the season is over. I can enjoy it in the winter season and look forward to summer again!
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