17 August 2009

Layered Heirloom Tomatoes with Feta & Basil Oil



Layered Heirloom Tomatoes with Feta and Basil Oil

In recent years, heirloom tomatoes have caught the fancy of an increasing number of gardeners and local growers. Heirloom varieties which are at least 50 years old are plants that have been grown year after year for generations, handed down from gardener to gardener. These are the tomatoes that people have fallen in love with, and have deemed worthy of keeping.

Heirloom tomatoes have several advantages over hybrids. They have outstanding flavour, come in a variety of colours...pink, yellow, orange, maroon, purple.... may be marbled or striped, have unusual shapes (until the 20th century, tomato varieties were every shape but round) and an extended growing season. However, heirlooms are more prone to disease than hybrid varieties. They have names like Cherokee Purple, Brandywine, Kellogg's Breakfast, San Marzano, Yellow Pear and Radiator Charlie's Mortgage Lifter!!!

When I was recently at my local Italian market the owners daughter asked if I would enjoy some of her dad's Roma tomatoes from his garden. Imagine my delight when they were as big as your fist and not the small Roma's you find in a can for your tomato sauce. He brought the seeds over from Italy years ago and continues to grow them lovingly year after year.

Since it is peak tomato season I went in search of the perfect heirlooms. When in Peachland over the weekend I visited the farmers market and made my way straight to the Heirloom Lady who grows delightful varieties like this striped version and Brandywine. They are so sweet and delicious and every colour of the rainbow. The rich tapestry of colors, the diversity and depth of their flavor, and the general beauty of these tomatoes provide an experience that your average grocery store tomato just can't match!!! My next creation I will name "Painted Desert Heirloom Tomato Salad" with every colour of the sunset spread across your plate.

Such special tomatoes deserved a special presentation so I layered them with some feta cheese and topped all with a quick and easy basil oil. Zip, tuck and your done!!! Are they worth the extra cost? I was in heaven and you will be too!!!

**Layered Heirloom Tomatoes with Feta and Basil Oil**

1/3 cup extra-virgin olive oil
1/3 cup chopped fresh basil leaves
2 tablespoons finely chopped shallots
1 tablespoon balsamic vinegar vinegar
1/2 teaspoon kosher salt
1 teaspoon sugar
3 red heirloom tomatoes, each cut into 3 slices
3 yellow heirloom tomatoes, each cut into
3 slices1 1/2 cups (about 6 ounces) crumbled feta cheese
1/2 cup diced red onion

Process olive oil and basil in a blender or immersion blender until pureed; set aside.

Stir together shallots and next 3 ingredients. Pour over red and yellow tomato slices; toss gently. Set aside.

Place feta cheese in a large bowl; mash with a fork. Stir in onion.

Place bottom slice of red or yellow tomato on a serving plate. Spread about 2 tablespoons of feta mixture over slice; drizzle with about a teaspoon reserved basil oil. Repeat with middle slice of tomato, feta mixture, and basil oil. Top with stem end of tomato. Repeat with remaining tomatoes, feta mixture, and basil oil. Drizzle tomatoes with remaining shallot marinade and basil oil.

Serves 6

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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35 comments:

  1. I agree, they are worth the extra cost. Amazing and delicious. All their shapes and colors just make them look all the tastier!

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  2. Oh, I'm drooling! That is a fabulous way of preparing tomatoes!

    Cheers,

    Rosa

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  3. A great heirloom is like vegetable candy. So sweet. Worth the price.

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  4. This looks so beautiful, Val! I love it!

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  5. Beautiful!!! I wish I could get tomatoes like that...

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  6. I adore heirloom tomatoes. In fact we are growing Cherokee Purples, Mr. Stripy and some yellow ones in our herb garden. I love your basil oil and everything looks so pretty stacked with the basil leaf on top. Gorgeous.
    Sam

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  7. Stunning Val! I envy you having such a wonderful choice of tomatoes. The recipe is nice and simple too...and flavoursome I bet!

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  8. YES!!!! Something other than mozzarella and basil! At the start of summer I like caprese salads but by this point I am pretty tired of them and looking for something to mix it up but still not require turning on the stove.

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  9. Gorgeous! A post after my own heart...I adore tomatoes fresh from the garden...especially heirlooms (and you listed my absolute fave first...Cherokee Purple)!!! This sounds delicious...I could go for some right now. Or just give a tomato and I'll sprinkle on some sea salt and eat it like an apple! :D

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  10. Heirlooms are one of the best fruits on earth. They are so good, in fact, that I bet the angels sit up in heaven eating these in the summertime!

    Love your recipe! Simply scrumptious!!

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  11. Oh Val, I want to dig right into this!

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  12. You have given these heirloom tomatoes a royal treatment....the focus is still on the lovely tomatoes, but the addition of feta and basil.....how can that be wrong????

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  13. very artistic - that dish really caught my eye!

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  14. Tomatoes are my favorite thing to grow because there is so many varieties I always find myself planting a couple more to see what they turn out like. The major problem is the lack of disease resistance but I have found planting other plants around them that I have found such as marigolds and herbs really help (something I picked up in an organic gardening book and of course I can't remember the title).

    Nicely done!! BTW the mortgage lifter has the be the world's largest tomato. I planted two last year and they toppled over my cages because of the size.

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  15. Heirloom tomatoes really do taste better. This looks like a wonderful way to enjoy them!

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  16. That is a nice way to enjoy some nice tomatoes!

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  17. That looks so beautiful Val! I love heirloom tomatoes!

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  18. Gorgeous picture. I love tomatoes that smell like tomatoes and the scent of these heirlooms jumps off the screen. You could also add some watermelon (hehehe), but honestly, for heirlooms, I'd just keep it simple!

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  19. Val, this looks absolutely delicious! Perhaps one of the finest ways to enjoy heirloom tomatoes, that is, aside from a bit a sea salt and freshly ground pepper. Too bad tomato season doesn't last all year long!

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  20. I've never seen romas that look like baseballs - holy moly - what a treat and a delicious way to prepare them.

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  21. This is what I wait all winter for...tomatoes! Juicy ripe beautiful tomatoes! They look fantastic!

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  22. Gorgeous tomatoes and I admit- I am getting tired of mozzarella and basil.

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  23. That's a lovely and mouth-watering presentation. I never thought of adding a little milk to the feta to create more of a spread like consistency. Good idea.

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  24. Those are such beautiful tomatoes. I can almost smell and taste them with my eyes. What a great presentation.

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  25. Oooh now those tomatoes look delish! A great picture - I'm loving the feta and basil.

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  26. I'm drooling here viewing your awesome pic!! Feta and basil, oh yes bring it on girl!

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  27. Hello, I just surfed in and wanted to comment that those tomatoes, and your presentation, are absolutely gorgeous. We can't get the heirloom totatoes here..sadly.

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  28. Thats a beautiful presentation.........all stacked up and yummy.

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  29. These are absolutely gorgeous, Val! The flavors go well together but they are still simple enough to enjoy those tasty tomatoes!

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  30. You take such lovely pictures - that dish looks absolutely fantastic!

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  31. You refer to "chives being blended" but there are no chives in your list of ingredients. About how many chives or cups would you use. Thank you.

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    1. Thanks for pointing that out Tammy. There are no chives in the recipe.

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  32. I always loved this photo since the first time I saw it! A very beautiful presentation!

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Welcome to my home. Thank you for choosing to stay a while and for sharing our lives through food. I appreciate all your support, comments, suggestions, and daily encouragement.

Val

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