Heirloom Tomatoes With Tarragon Recipes

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HEIRLOOM TOMATO PANZANELLA



Heirloom Tomato Panzanella image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 21

2 pounds ripe heirloom tomatoes, peeled, seeded, and diced
1/4 cup minced red onion
2 teaspoons minced garlic
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1 teaspoon sea salt, preferably gray salt
Several grinds black pepper
Panzanella Croutons, recipe follows
2 cups trimmed arugula
Wedge Parmesan, for shaving
Drain the tomatoes in a sieve to remove excess liquid while you prepare the rest of the ingredients.
In a bowl, combine the tomatoes, onion, garlic, olive oil, lemon juice, basil, tarragon, salt, and pepper. Add the croutons and toss well.
Divide tomato mixture among 4 plates. Top each serving with an equal amount of the arugula. With a vegetable peeler, shave the Parmesan over the salad. Serve immediately.
Michael's Notes: I've used basil and tarragon here, but you can use any herbs you like. Parsley and marjoram come to mind as good alternatives.
1/4 cup unsalted butter
1 tablespoon minced garlic
6 cups crustless cubed day-old bread (1/2-inch cubes)
Sea salt, preferably gray salt, and freshly ground black pepper
6 tablespoons finely grated Parmesan

Steps:

  • Preheat oven to 375 degrees F and preheat a cookie sheet in it.
  • Melt the butter in a large skillet over medium heat and cook until it foams. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
  • Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool. Store in an airtight container.
  • Michael's Notes: I use a serrated knife to remove the crust from day-old bread, then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Also note that I recommend grating the Parmesan finely so that it will stick to the bread better.

HEIRLOOM TOMATO TERRINE



Heirloom Tomato Terrine image

Provided by Paul Grimes

Categories     Herb     Tomato     Buffet     Summer     Chill     Gourmet

Yield Makes 8 (first course) servings

Number Of Ingredients 20

For vegetable broth:
4 1/2 pounds mixed heirloom tomatoes (2 to 2 1/2 inches)
8 cups water
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 celery ribs, finely chopped
2 medium zucchini, finely chopped
1 ear of corn, kernels removed (reserve cob)
1 large turnip, finely chopped (1 1/2 cups)
4 large fresh shiitake mushrooms, chopped
1 bunch parsley (leaves and stems), chopped
1/2 cup mixed chopped herbs such as basil, tarragon, and chives
For gelatin mixture:
3 tablespoons unflavored gelatin (from three 1/4-ounce envelopes)
1/2 cup mixed chopped herbs such as basil, tarragon, and chives
Equipment:
a 9 1/2- by 3-inch rectangular nonreactive terrine (2 3/4 inches deep)
Accompaniments:
extra-virgin olive oil
sea salt

Steps:

  • Make vegetable broth:
  • Core tomatoes and cut a shallow X in bottom of each, then blanch tomatoes in boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking.
  • Peel tomatoes using tip of a small paring knife, reserving skins. With tomatoes standing on stem ends, cut off outer layer of flesh (follow curve of tomato) from each side, leaving seedy interior and reserving flesh and interior (with juices) separately.
  • Make gelatin mixture:
  • Very lightly oil terrine, then line long sides and bottom with a sheet of plastic wrap, smoothing any wrinkles and allowing at least 2 inches of overhang on each side.
  • Whisk gelatin into cooled 1/2 cup broth and let stand 5 minutes for gelatin to soften. Add to hot broth, stirring until gelatin has dissolved. Put gelatin mixture in a metal bowl and quick-chill by setting bowl in an ice bath and stirring occasionally until cool.
  • Stir herbs into cooled gelatin mixture and continue to stir (in ice bath) until it has a syrupy consistency.
  • Assemble terrine:
  • Pour enough gelatin mixture into terrine to come 1/4 inch up sides. Put terrine in freezer 10 minutes to set gelatin.
  • Completely cover set gelatin with a layer of tomato, rounded sides down. Pour a little of cooled (but not set) gelatin mixture over tomatoes to just cover them. Continue layering tomatoes and gelatin mixture. (Work quickly to keep gelatin mixture from setting; if it begins to set, remelt over barely simmering water, then quick-chill in ice bath, stirring gently, until syrupy.) Pour a final layer of gelatin mixture over top, letting it seep into spaces between tomatoes (make sure gelatin mixture covers tomatoes).
  • Pour any remaining gelatin mixture into a shallow bowl and chill separately. Gently push down on surface of terrine to make sure there aren't any air pockets, then chill in refrigerator, covered, at least 8 hours.
  • Run a thin knife along short sides (ends) of terrine, then invert onto a cutting board or a platter, gently pulling on plastic overhang to help unmold (discard plastic wrap). Carefully slice terrine with an electric knife or a very sharp thin knife, using a metal spatula to hold outside of each slice steady and transferring each slice to a plate. Drizzle with a little olive oil and sprinkle with sea salt. Chop extra gelatin (from bowl) and serve on the side.

RED AND YELLOW HEIRLOOM TOMATO PLATTER WITH BALSAMIC VINAIGRETTE



Red and Yellow Heirloom Tomato Platter With Balsamic Vinaigrette image

Summer on a platter! This salad is lovely in it's rustic simplicity. The tarragon adds a delicate anise note, different than the usual basil and tomato combination. Just add crusty chunks of bread to soak up the aromatic dressing, it's practically a meal in itself. Enjoy...

Provided by BecR2400

Categories     Low Protein

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

4 large ripe tomatoes, thinly sliced
4 large ripe yellow tomatoes, thinly sliced
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoons minced fresh tarragon (or snipped fresh parsley)

Steps:

  • Arrange the tomato slices in an overlapping single layer on an attractive platter.
  • Drizzle evenly with vinegar, then with the olive oil. Sprinkle with salt and pepper, and garnish with freshly snipped tarragon or parsley.
  • Let dish stand at room temperature for about 15 minutes to allow the flavors to meld.

Nutrition Facts : Calories 139.5, Fat 9.8, SaturatedFat 1.4, Sodium 236.5, Carbohydrate 12.1, Fiber 2.7, Sugar 4.8, Protein 3.1

FRIED HEIRLOOM TOMATOES WITH HOMEMADE BUTTERMILK RANCH RECIPE BY TASTY



Fried Heirloom Tomatoes With Homemade Buttermilk Ranch Recipe by Tasty image

A classic southern snack that will keep you coming back! When you're picking tomatoes for this recipe, make sure they are firm, and watch the tomatoes carefully during frying to ensure they don't overcook. Otherwise, they will become mushy. We recommend serving them with our creamy buttermilk ranch. Happy dipping!

Provided by Betsy Carter

Categories     Appetizers

Time 30m

Yield 4 serving

Number Of Ingredients 18

¾ cup sour cream
3 tablespoons mayonnaise
⅓ cup buttermilk
1 tablespoon lemon juce
2 tablespoons fresh dill, minced, loosely packed
½ teaspoon freshly ground black pepper
1 teaspoon onion powder
¾ teaspoon garlic powder
1 teaspoon kosher salt
1 ½ lb heirloom tomato
1 ¼ teaspoons kosher salt, plus more to taste
1 cup all purpose flour, divided
1 cup cornmeal, medium-grind
¼ teaspoon cayenne, to taste
1 teaspoon garlic powder
2 large eggs
1 cup buttermilk
canola oil, for frying

Steps:

  • Make the buttermilk ranch: In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, dill, pepper, onion powder, garlic powder, and salt. Refrigerate until ready to serve.
  • Make the fried tomatoes: Slice the tomatoes into ½-inch (1 ¼ cm) -thick slices. Lightly season the tomato slices on both sides with salt.
  • Place ½ cup (60 G) of flour in a medium shallow bowl.
  • In a separate bowl, combine the cornmeal, remaining ½ cup (60 G) flour, the cayenne, garlic powder. and the 1¼ teaspoons of salt and mix with a fork to combine.
  • In another medium, whisk the eggs and buttermilk together.
  • Dredge each tomato slice in the plain flour, then in the egg mixture, then in the seasoned cornmeal mixture.
  • Pour ½ inch (1 ¼ cm) of canola oil into a large skillet. Heat over medium-high heat until the temperature reaches 400ºF (200ºC).
  • Working in batches, fry the tomatoes for 1 minute on each side, until golden brown. Do not overcook the tomatoes, or they will become mushy inside. Transfer the fried tomatoes to a paper towel-lined baking sheet and season with salt.
  • Serve the fried tomatoes with the buttermilk ranch.
  • Enjoy!

Nutrition Facts : Calories 535 calories, Carbohydrate 59 grams, Fat 27 grams, Fiber 4 grams, Protein 14 grams, Sugar 8 grams

HEIRLOOM TOMATO SALAD WITH FETA DRESSING



Heirloom Tomato Salad with Feta Dressing image

This salad looks great using mixed color and sized tomatoes. The simple feta dressing keeps well for up to two weeks in a jar in the refrigerator. Dress the salad just before serving.

Provided by Monday Morning Cooking Club

Categories     HarperCollins     Salad     Summer     Tomato     Feta     Oregano     Quick & Easy     Vegetarian     Avocado

Yield Serves 10 as a side dish

Number Of Ingredients 11

2 kg (4. lb) assorted heirloom tomatoes
2 teaspoons sea salt
1/4 teaspoon ground black pepper
200 g (7 oz) feta cheese, crumbled
125 ml (1/2 cup) extra virgin olive oil
30 ml (1 1/2 tablespoons) red wine vinegar
1 clove garlic, crushed
2 teaspoons dried oregano
1 avocado
1/2 red onion, halved and thinly sliced
Sea salt and ground black pepper

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.

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