Heirloom tomatoes are the descendants of seeds that have passed down through generations of farmers. Often irregularly shaped, or interestingly mottled or striped, they offer vibrant color and flavor. Because they are not commercially grown, farmers' markets (or your own garden!) are the likeliest source for heirloom tomatoes, but if you cannot find them, substitute the best vine-ripened red tomatoes.
3 tablespoons extra-virgin olive oil
3 tablespoons chopped chives
1 tablespoon chopped parsley
8 medium ripe heirloom tomatoes in assorted colors
2 teaspoons sherry vinegar
2 tablespoons finely chopped shallot
1/4 teaspoon kosher salt
1/4 teaspoon sugar
1 teaspoon fresh thyme
1 log (6 ounces) fresh goat cheese,
such as chèvre, cut into rounds
Fresh or dried lavender, for garnish
Combine the olive oil, chives, and parsley in a blender or food processor and purée. Set aside.
Slice the tomatoes and put them in a large, shallow bowl.
In a small bowl, whisk the vinegar, shallot, salt, sugar, and thyme until blended. Pour the vinegar mixture over the tomatoes and gently toss to coat them thoroughly.
To serve, divide the chive-parsley purée evenly among 6 plates, using the back of a spoon to spread evenly. Arrange some of the tomatoes and goat cheese on top of the purée. Garnish with the lavender.
Alternatively, you can build tomato towers by arranging two tomato slices on the plate, placing the goat cheese on top of the tomato, and topping the cheese with two more tomato slices.
Great Food and Simple Style for Hectic Lives
By Donata Maggipinto
Clarkson Potter/Publishers, November 1998
240 pages, 125 full-color photographs
ISBN: 0-609-6011 1-3
Recipe Reprinted by permission.
This page created June 1999
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