|Beautiful Heirloom Tomatoes|
Heirloom tomatoes should not be refrigerated. Their shelf life is very limited, so they need to be consumed as soon as possible. The tomatoes that I purchased were very ripe. Since I only needed about half for the salad, I decided to split them and use half for the salad and the other half to make an Heirloom Tomato Sauce. I sometimes make tomato sauce with fresh plum tomatoes, so I thought this would be a good way to utilize the tomatoes before they ripen too much beyond use.
The Heirloom Tomato Salad was very easy. All I did was slice the tomatoes and arrange them on a plate. Then, I drizzled them with extra virgin olive oil and added a touch of Himalayan pink salt. Finally, I added some chopped parsley. We had fresh mozzarella, fresh basil leaves and good Italian bread as our "sides" to go with the salad. That was the first half.
|Heirloom Tomato Salad|
|Sliced Heirloom Tomatoes|
Heirloom Tomato Sauce:1/2 cup extra virgin olive oil
1/2 cup minced garlic
2 1/2 pounds of meaty heirloom tomatoes -- green zebras, red, yellow, orange...or whatever is available...skinned and deseeded
1/2 cup fresh basil, chiffonade
1/4 cup fresh parsley, chopped
0.25 tsp Himalayan pink salt
|Tomatoes and Basil|
|Heirloom Tomato Sauce|
Another Meatless Monday!