Heirloom Tomatoes With Tarragon Food

HEIRLOOM TOMATOES WITH HERBED RICOTTA

Steps:

• In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
• With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
• When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
• Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
• Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.

STACKED TOMATOES WITH TARRAGON INFUSED OIL

Steps:

• Heat oil and add garlic, tarragon bring to a sizzle and turn heat off. Let sit for 30 minutes.
• Add pepper and vinegar.
• In a container with a top, place the zucchini and onions pour the dressing over it. Marinade for 30 minutes.
• Remove zucchini and onions placing on a plate.
• To the marinade add the tapenade and give a shake.
• On four serving plates start to layer.
• By first placing the largest tomato, sprinkle of dressing, next layer avocado slices dividing all of the avocado on each of four plates.
• Then place the next largest slice of tomato over the avocado drizzle with a touch of dressing.
• Top each stack with the next largest tomato slice, then with zucchini slices to cover tomato.
• Top with the next largest tomato and top with onion slices.
• Finishing by topping the smallest of the tomato slices.
• Garnish with cheese. The cheese can also go in between each layer if desired.
• Drizzle the remaining dressing over the stacks.
• Place one sprig of tarragon into each stack for a beautiful presentation.

HEIRLOOM TOMATOES WITH TARRAGON

Steps:

• Cut the large tomatoes in thick slices and the small ones in wedges. Arrange the tomatoes on a platter and sprinkle generously with sea salt.
• Drizzle red wine vinegar all over the tomatoes.
• Using scissors, clip the tarragon leaves over the salad, sprinkle with pepper and drizzle with more red wine vinegar. Allow to sit for 10 minutes and serve at room temperature.

GARDEN TOMATO SALAD

Steps:

• In a large bowl, combine tomatoes, onion and cucumber. In a small bowl, whisk dressing ingredients until blended. Drizzle over salad; gently toss to coat. Serve immediately.

HEIRLOOM TOMATOES WITH POMEGRANATE MOLASSES DRIZZLE

Steps:

• Whisk together the dressing.
• Arrange the heirloom tomatoes on a serving platter.
• Drizzle the tomatoes with the olive oil-pomegranate molasses dressing.
• Sprinkle lightly with salt and black pepper.
• Garnish the tomatoes slices with the fresh Greek oregano leaves.

HEIRLOOM TOMATO SALAD WITH FETA DRESSING

Steps:

• Slice the larger tomatoes into thick slices and halve or quarter the smaller ones. Place them on a serving plate, alternating color and sizes, and sprinkle with the salt and pepper.
• To make the dressing, in a large bowl, whisk together half of the feta with the olive oil, vinegar, garlic and oregano until just combined. Season to taste with salt and pepper. Set aside.
• Peel and slice the avocado, reserving some for garnish, and place it on top of the tomato. Pour the dressing over the salad and top with the reserved avocado and onion. Sprinkle the remaining feta on top and serve.

TOMATO CASSEROLE

Steps:

• In a large bowl, combine the tomatoes, onion, sugar, salt and pepper. Transfer to a 2-qt. baking dish coated with cooking spray. Combine the bread crumbs, cheese and butter; sprinkle over tomato mixture. , Bake, uncovered, at 350° for 25-30 minutes or until golden brown.