Special of the Day: Heirloom Tomato Recipe to Fall for…

28 Oct Special of the Day: Heirloom Tomato Recipe to Fall for…

Heirloom Tomato Tart

Heirloom Tomato Tart

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Mimicking the fabulous colors of fall we have been spoiled with this season, an array of rainbow-hued heirloom tomatoes at the market last week brought back fond memories of the flamboyant fruit my mom and I had admired at the Santa Rosa Farmers Market last year about this time. I couldn’t resist reaching for a couple of the brightest and most beautiful to bring home with me.

Full of flavor on their own, it’s almost a shame to transform these heirloom tomatoes into anything at all. Nevertheless, starting with high quality ingredients and keeping preparation simple allows seasonal produce to shine, and that is what this week’s Special of the Day is all about.

Any way you slice them, tomatoes are a good source of healthy antioxidants and lycopene as well as vitamin C, vitamin A, vitamin K, potassium and manganese, making them a worthy ingredient to incorporate into your meal planning this fall.

Fix something super simple, seasonal and sensational in this week’s Special of the Day: Heirloom Tomato Recipes to Fall for and recipes for Heirloom Tomato Tart, Classic Margherita Pizza and Panzanilla Salad . Enjoy!

Recipes and food photography by Sydne George

 

Heirloom Tomato Tart

Heirloom Tomato Tart

Heirloom Tomato Tart

Recipe by Sydne George

(makes one 13” by 4 inch tart) 

1 sheet (from 17.3 ounce package) frozen puff pastry, thawed according to package directions

2 tbsp. olive oil

2 cloves garlic, minced

3 medium heirloom tomatoes, sliced very thinly and patted dry with paper towel

Kosher salt

3 ounces fresh mozzarella, cut into thin slices

Freshly ground pepper

2 tbsp. fresh basil leaves, sliced into thin ribbons

Preheat oven to 400 degrees.

Brush bottom and sides of 13” x 4 inch tart pan with removable bottom with olive oil.

Roll puff pastry out about an inch larger than the pan. Drape over pan and roll over edges with rolling pin to trim. Press pastry down to fit into tart pan.

Brush with olive oil.

Sprinkle minced garlic over crust evenly.

Arrange tomato slices over crust.

Arrange mozzarella slices around edges of crust.

Sprinkle tart with Kosher salt and freshly ground pepper.

Bake in preheated oven about 15 minutes, until crust is golden brown.

Remove from oven and sprinkle with basil ribbons.

Cool slightly. Pop bottom up to remove sides of pan and slice.

Enjoy!

Classic Margherita Pizza

Classic Margherita Pizza

Classic Margherita Pizza

(makes one large 15-inch pizza)

Recipe By Sydne George

Make the pizza dough:

1/2 cup warm water

1/2 teaspoon sugar

2 teaspoons active dry yeast

2 cups flour

1 teaspoons salt

Olive oil

In a small bowl, stir the sugar into the warm water to dissolve.

Sprinkle the yeast on top of the water and stir.

Let sit until foamy.

Dump yeast mixture into large mixing bowl and add flour and salt, stirring to combine.

Turn dough out onto lightly floured surface and knead until soft and no longer sticky.

Brush large mixing bowl with olive oil and place dough in oiled bowl.

Cover with plastic wrap and refrigerate until ready to use (up to 3 days).

When ready to assemble pizza:

Punch down dough, remove from bowl and set in a sunny window. Allow dough to come to room temperature, about 20 minutes.

Roll dough out on lightly floured surface to 15 inch circle.

Brush large pizza pan with olive oil.

Transfer dough to large pizza pan.

Make the sauce:

2 heirloom tomatoes, stems removed

1 teaspoon dried oregano

1 tablespoon olive oil

Salt

Freshly ground pepper

1 8-ounce ball fresh mozzarella, sliced into thin slices

½ cup freshly grated parmesan cheese

1 cup fresh basil leaves, torn into pieces

Place tomatoes in blender and blend on low until pureed.

Add oregano, salt and olive oil and mix until blended.

Spread ½ cup sauce over prepared crust to cover.

Top with mozzarella slices and parmesan cheese.

Bake at 425 for 10-15 minutes, until cheese is melted and crust is nicely browned.

Remove from oven and sprinkle with fresh basil leaves.

Let sit for about 3 minutes.

Slice and serve hot.

Enjoy!

 

Panzanilla Salad

Panzanilla Salad

Panzanilla Salad

Recipe by Sydne George

(serves six)

1/3 cup extra virgin olive oil

2 cloves garlic, minced

4 slices sourdough bread or other crusty bread, cut into bite-sized cubes

2 tbsp. extra virgin olive oil

1 tbsp. balsamic vinegar

Salt

Freshly ground pepper

3 heirloom tomatoes, seeded and diced

½ cup fresh mozzarella, cut into bite-sized cubes

2 tbsp. fresh basil sliced into thin strips

Additional fresh basil leaves for garnish

Heat 1/3 cup extra virgin olive oil in medium sized sauté pan over medium heat until hot.

Add garlic and bread cubes and sauté until bread cubes are golden brown, stirring to prevent burning.

Transfer bread cubes to paper towels to drain.

In a medium glass mixing bowl, whisk together 2 tbsp. extra virgin olive oil, balsamic vinegar and salt and pepper to taste.

Add diced heirloom tomatoes, mozzarella and basil.

(Can be made ahead up to this point, covered and refrigerated.)

When ready to serve, stir to mix, add bread cubes and toss lightly.

Garnish with fresh basil leaves.

Serve immediately. (Bread cubes will get soggy if you let them sit too long.)

Enjoy!

Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the Day” are archived at sydnegeorge.com

 

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