Méli Méloa Muddle And Medley Of Heirloom Tomatoes Recipes

MéLI-MéLO:A MUDDLE AND MEDLEY OF HEIRLOOM TOMATOES

Méli-Mélo:a Muddle and Medley of Heirloom Tomatoes image

Méli-Mélo is a wonderful French word which simply translated means a mixture, medley, assortment. selection or to use the old English word, a Muddle! This is a simple and yet stunning tomato salad, which relies heavily on assorted sun-ripened tomatoes, sea salt, herbs and good olive oil. It makes a "stand-alone" meal or a wonderful accompaniment. The tomatoes I used in the salad in my photographs were good old fashioned heirloom tomatoes called: Pineapple (yellow and mottled red inside - sweet and fruity flavoured), Black Krim (black-ish skin and dark purple inside - tangy taste), Marmande (Traditional French toms with a beefy taste and texture), Brandywine (dark Bordeaux colour with superb flavour), Moneymaker (traditional English toms - a gardener's favourite - full of flavour) and Auriga (medium orange tom with a sharp and tangy flavour). Try to use a selection of different shapes, colours and flavours when you make this salad. Do NOT omit the salting process - it is essential to this recipe as it brings out the flavours to their fullest......trust me; this salad is NOT salty as the salt drains away with the excess tomato juices! Serve this with grilled artisanal breads such as boule, couronne, ciabatta, cottage loaf, home-made breads or crusty rolls. Grilled cheese or fresh goat's cheese is also a wonderful addition to this salad. Alternatively, serve it alongside grilled or barbecued meats or with pasties, pies or quiches - it really is simply delicious just by itself however!

Provided by French Tart

Categories Salad Dressings

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 kg assorted fresh tomato (2lbs 4ozs, different colours, shapes and varieties of heirloom tomatoes)
sea salt
fresh ground black pepper
2 -4 garlic cloves, peeled and minced finely
extra virgin olive oil
red wine vinegar
fresh oregano or dried oregano
purple basil
basil leaves

Steps:

Cut, dice and slice your assorted tomatoes - making sure that there are plenty of different shapes, sizes and colours of tomatoes available. I like to leave small cherry tomatoes whole, and then slice large tomatoes, whilst dicing and cubing medium and round tomatoes - try to make the salad look "textured"!
Place the sliced and diced tomatoes into a large colander. Sprinkle over some sea salt - not too much, about 1/4 teaspoon, then shake the tomatoes gently and sprinkle over some more sea salt. Do this one more time and allow them to sit for 15 to 30 minutes in a sink or over a bowl.
Transfer the tomatoes to a large attractive serving bowl or platter, and sprinkle over your choice of chopped fresh or dried herbs, see above in the ingredients list.
Make the dressing using one part vinegar to three parts olive oil, then add the minced garlic and some freshly ground black pepper - taste and adjust the seasoning; salt should not be needed as the tomatoes will have some residual salt left - but add salt to the dressing if you feel it is needed.
Drizzle the dressing over the tomatoes and chopped herbs and then decorate the salad with whole herb leaves and flowers, serve immediately.
If you are transporting this salad to a picnic, decant the dressing into a bottle and only dress the salad just before serving and eating it.
Serve with assorted crusty and artisanal breads and rolls - for ease of "juice mopping"!

Nutrition Facts : Calories 47.2, Fat 0.5, SaturatedFat 0.1, Sodium 12.8, Carbohydrate 10.2, Fiber 3, Sugar 6.6, Protein 2.3

EASY "OVEN" SUN DRIED HEIRLOOM TOMATOES

Easy

I adapted several recipes to come up with a recipe for sun dried tomatoes, using heirloom tomatoes from my garden as opposed to the usual Roma tomatoes.

Provided by ChefDebs

Categories Vegetable

Time 6h20m

Yield 20 sun dried tomatoes

Number Of Ingredients 5

Ingredients

20 ripe heirloom tomatoes
1/4 cup olive oil
10 teaspoons sugar
5 teaspoons pepper
5 teaspoons sea salt

Steps:

Remove the hard stem from each tomato, and cut each tomato crosswise. Upside down give each tomato a squeeze to remove seeds, using your finger to scoop out any lingering seeds.
Place each tomato face up on a cookie sheet lined with parchment paper.
Put 1/2 tsp of sugar in each tomato.
season each tomato with salt and pepper.
Drizzle all the tomatoes with olive oil.
Bake in a 180 degree oven for 6 hours on the middle shelf.
Pack in olive oil when cold, and freeze or refrigerate.

Nutrition Facts : Calories 36.9, Fat 2.8, SaturatedFat 0.4, Sodium 582.7, Carbohydrate 3.2, Fiber 0.4, Sugar 2.6, Protein 0.2

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