Chef and Cookbook author, Robin Asbell says you should never put tomatoes in the refrigerator because it ruins the texture and dulls the flavor. She shares some of her favorite heirloom tomato recipes and some tips on how to keep them fresh this season.
Thai Tofu and Yellow Pear Tomato Salad
1 tablespoon brown sugar
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon Sriracha sauce
1 tablespoon grated peeled fresh ginger
1/2 head romaine lettuce, torn
3 cups yellow pear tomatoes , halved
4 large radishes, thinly sliced
1/2 medium cucumber, peeled and thinly sliced
2 large scallion, slivered
8 ounces pre-baked Thai Seasoned Tofu, sliced
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
To prepare dressing, combine brown sugar, lime juice, soy sauce, sesame oil, Sriracha and ginger in a bowl. Whisk well and reserve.
Pile the lettuce on a platter, then cover with tomatoes, radishes, cukes, onion and tofu. Drizzle with dressing and top with herbs.
Heirloom Caprese Salad
4 large heirloom tomatoes, sliced
1 pound fresh mozzarella, sliced
1 bunch fresh basil, washed and dried
2 tablespoons fresh lemon juice
1 clove garlic, pressed
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Slice the tomatoes and mozzarella, then arrange alternating slices of tomatoes, mozzarella and whole basil leaves in a circle. Whisk the lemon juice and pressed garlic, then whisk in olive oil and salt and pepper. Drizzle over the Tomato salad and serve.
Rainbow Tomato Bruschetta with Ricotta
1 Wholegrain wide Ciabatta loaf, plus olive oil for brushing
1 large garlic cloves, split in half (1 to 2)
1/2 cup ricotta cheese
8 fresh basil leaves, chopped (8 to 10)
5 large heirloom tomatoes, one in each color of green, yellow, orange, red, pink/purple/dark red, sliced thinly and evenly
flaky sea salt (like Maldons) and freshly ground black pepper
Brush the cut sides of the baguette very lightly with olive oil. Toast on the grill or under the broiler until lightly golden, and remove from heat. Rub the garlic clove halves on the cut sides of the bread.
Stir the ricotta until smooth and creamy, then fold in the chopped basil. Spread over each baguette half, edge to edge.
Starting with the green tomatoes, shingle the tomato slices neatly on each baguette half, followed by yellow slices, then orange, red and pink/purple/dark red.
Sprinkle liberally with salt and pepper. Finish with a drizzle of olive oil, if desired.
Slice each baguette into 3 inch wide pieces with a sharp, serrated knife, or if you’re feeling extra fancy, into triangles (cut into the baguette on a diagonal in one direction, then again in another to form a triangular piece. Continue down the loaf with the same alternating cuts).
Yellow Tomato Soup with Basil and Herbed Olive Oil Garnish
Makes 8 cups
3 tablespoons extra virgin olive oil
1 large yellow onion, chopped
1 large carrot, chopped
2 1/2 pounds Yellow tomatoes , cored and chopped 5 cups
3 garlic cloves, chopped
1 tablespoon fresh thyme
3 cups vegetable stock
1/2 cup fresh orange juice
1 teaspoon salt
1/4 teaspoon cayenne
3/4 cup half and half, or coconut milk
1/2 cup fresh basil, plus more for garnish
1/4 cup fresh rosemary
1/4 cup fresh thyme
1/4 cup extra virgin olive oil
In a large pot, heat the olive oil and add the onions and carrots. When the onions are soft and translucent, add the tomatoes, garlic and thyme, stir for a few minutes, then add the stock and orange juice and bring to a boil. Add salt and cayenne and stir. Reduce to a good simmer and cook uncovered until the tomatoes are tender, about 20 minutes.
Carefully transfer about half of the soup to a blender and puree until very smooth, then pour into a pot and puree the rest. Stir in the half and half and basil, and reheat gently on low heat if needed.
For garnish, chop the herbs and garlic finely, then warm the oil in a small saute pan and add the herb mixture with a large pinch of salt. Stir just until the mixture is sizzling and then spoon over each bowl of soup.