Sautéed Heirloom Tomatoes on garlic-rubbed toast
Heres a tasty little supper for listless eaters on a hot night. For tomatoes I pick whats in my garden, which is likely to be a mixture of ripe red Sweet 100s, orange Sun Golds, Green Zebras, and a yellow heirloom or two. These briefly cooked tomatoes, caught just at the moment between fresh and stewed, make an excellent addition to countless summer dishes. This recipe is vegan. You might flesh out this meal by starting with a chilled soup. It could be a yogurt soup with rice and spinach or a tomato soup (stay with tomatoes if theyre good). Add a simple salad and a few nibbles, such as roasted almonds, and end with a glorious fig tart. Chianti Classico and other simple northern Italian reds like Dolcetto from the Piedmont or Valpolicella from Verona are classic with tomatoes. If you prefer a white, try a New World Sauvignon Blanc, especially if you add the capers.
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2 cups (heaping) sliced, quartered, or diced tomatoes (assorted kinds and colors)
1 shallot, finely diced
1 large garlic clove (1/2 minced)
3 leaves basil slivered
1 tablespoon olive oil
sea salt and freshly ground pepper
2 large pieces ciabatta, semolina, or other rustic bread
drops (few) of balsamic vinegar
Servings Per Recipe: 2
Amount per Serving
- Total Fat: 9.8 g
- Saturated Fat: 1.6 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 399.2 mg
- Total Carbs: 42.8 g
- Dietary Fiber: 4.5 g
- Sugars: 8.2 g
- Protein: 9.7 g
- Spread ricotta. thickly over the toast, season with salt and pepper, drizzle with oil, and warm it in a toaster oven before adding the tomatoes
- Sear thin slices of tofu, deglaze the pan with balsamic vinegar, then put on toast and cover with the tomatoes.
- Spoon the tomatoes over ravioli.
- Serve them with Ricotta Omelet or Zucchini Skillet Cakes.