Heirlooms

Have you ever noticed those funky colored tomatoes in the fresh produce section.  When I was just a young tike, I used to always think to myself, “why would a grocery store sell rotten tomatoes?” Little did I know, these tomatoes weren’t rotten just a different breed!  As I got older and a little more involved in the culinary world I really developed an endless love for all tomatoes.  I’m not sure if that is because I’m Italian or what… Regardless, this fruit/vegetable (scientifically speaking or not) is only available for a limited time.  Sure you can buy them in the winter, but why would you?!  You know how I preach seasonality and this is probably the number one item that you can tell a HUGE difference in when out of season.  When it comes to heirloom tomatoes however, they are made available in the last part of the summer season and really pack a huge punch of flavor.  You can put them in salads, make a salad from them, roast them, put’em on a burger, literally anything.  I try to use them as much as possible, because there season is so limited and I highly suggest you do the same!  If you have any food related questions connect with me at facebook.com/chefbillyparisi or at twitter.com/chefbillyparisi.

Heirloom Tomato Salad

Ingredients:

  • 2 assorted heirloom tomatoes, cored and cut into wedges
  • 1 stock of celery thinly sliced on a bias
  • 1/4 thinly sliced sweet onion
  • 2 ounces of crumbled bleu cheese (can substitute sliced buffalo mozzarella)
  • 3 tablespoons of fresh chiffonade basil
  • 1 tablespoons of fresh chopped oregano
  • 1 ounce of balsamic vinegar
  • 2 ounces of extra virgin olive oil
  • Kosher salt and fresh cracked pepper to taste

Serves 2 to 3

Procedures:

  1. In a large bowl mix together tomatoes, celery, onions, salt and pepper and place on a plate.  Top off with cheese, herbs, vinegar and oil.
No Comments