food service ideas and inspiration the heirloom tomato

FOODSERVICE IDEAS & INSPIRATION

THE HEIRLOOM TOMATO

true heirloom plant comes from seeds that are passed down, plant to plant, through many generations. They are open pollinated (which means they are pollinated through nature, not by human intervention) and are well known for a natural resistance to pests and disease. These tomatoes offer alarmingly wonderful flavors and amazingly beautiful presentations. Every color has a different flavor profile!

You may see several different descriptions of “heirlooms”: • Commercial Heirlooms are open pollinated varieties introduced before 1940 or tomato varieties that are more than 50 years old. • Family Heirlooms are exactly that, seeds that are passed down generation to generation within a farm family. • Mystery Heirlooms are natural products of the cross pollination of two different heirloom varieties.

When purchasing heirloom items think about wine. Each and every variety is genetically (naturally) different, not unlike different wines from different vineyards. Each year the tomatoes may be effected by different weather patterns and mature in different ways. Think how a cabernet from one year’s harvest could taste completely differently from another year’s harvest. So one heirloom tomato mostly likely will taste differently from another heirloom tomato. As a rule, the darker the tomato, the higher the sugar content. Tomato tasting will never be the same!

Although tomatoes are the most commonly sold and consumed heirloom plant, heirlooms are cultivated for many kinds of produce (ask our Fruit Department about Heirloom Oranges!). And they’re all beautiful to us! n Try adding heirloom tomatoes to your menus in these unique recipes.

Fresh basil and mozzarella with a drizzle of olive oil and balsamic. This heirloom tomato salad is a sweet and flavorful surprise.

Red, yellow, brown and orange heirloom tomatoes create a festive salsa with an unbelievable burst of flavor.

Prepare a tart or omelet with burst heirloom cherry tomatoes, organic eggs, sprouts, or micro-greens and fresh cracked pepper.

For an interesting spin on bruschetta, use multiple colors of heirloom tomatoes, fresh basil, garlic, and feta. Top off a gourmet pizza with a pattern of contrasting heirloom tomatoes. Finish off these strong flavors with fresh oregano and basil and ricotta.

CORNER ChefFred’ s

For more of Chef Fred’s Recipes visit anthonymarano.com/recipes

Chef Fred’ s RECIPES

Ingredients

The beautiful colors and vibrant flavors of the heirloom tomato take center stage in this mouthwatering salad. Because of the nature and shape of heirloom tomatoes, take special note of cutting when preparing this salad. Easily slice round tomatoes and cut chunks of odd shaped tomatoes. Have fun with the presentation!

Heirloom Tomato Salad

1 medium sized heirloom tomato for each serving of salad

TIP – Keep tomatoes at room temperature, chilling tomatoes can affect their flavor.

¼ of a medium sized sweet onion for every 3-4 tomatoes, cut into very thin slices to taste 1 ounce of arugula for every 3-4 tomatoes 1/8 cup (about an ounce) blue cheese

thyme infused honey

(This is easy to make, use approximately 1 sprig of thyme to 1 tbs of honey and warm in a pot until it boils. Immediately remove from heat. The more “thyme” you add, and the more “time” you let the mixture steep, the deeper the herb flavor. )

extra virgin olive oil, to taste

sherry vinegar, to taste

sea salt and fresh cracked pepper, to taste

directions

1. Prep tomatoes by slicing and dicing (depending on tomato shape) and mix in oil and vinegar (use 2 parts oil to 1 part vinegar), enough to coat tomatoes and let sit for at least 10 minutes. 2. Prep blue cheese by bringing to room temperature and drizzling with the thyme infused honey.

Grape, Gorgonzola and Pistachio Truffle

Fresh Corn Slaw

CHEF TIP

I like to use a light coating of cheese for this dish, but if you’re a big goronzola fan, have at it and use as much as you’d like! Keep in mind, these appetizers/snacks are best as one biters, so don’t make them too crazy big.

Makes 2 dozen truffles

ingredients

24 seedless red grapes, pitted 1 cup gorgonzola cheese, lightly whipped 2 cups shelled pistachios, toasted and chopped (medium to fine)

directions

Assembly is easy peasy, lemon squeezy. Simply coat each grape in gorgonzola and roll in pistachios. Shape into little balls and voilá! Grape truffles.

ingredients

15 ears of corn, shucked and cut from cob

1 red bell pepper, diced 1 jalapeno pepper, seeded and diced

1 bunch of scallions, sliced (both white and green parts of the plant) 1 bunch parsley, finely chopped 1 small cucumber, seeded, peeled, and diced 1 tbsp fresh horseradish 1 cup mayonnaise ¼ cup white vinegar

1/8 cup sugar

serves 6

directions

Mix mayo, vinegar, sugar, and horseradish for dressing. Toss fresh, uncooked veggies in dressing and serve as an unexpected twist on a traditional cole slaw side.

Watermelon Gazpacho

directions

1. Sauté onion, garlic, and jalapeno until translucent. 2. Add one ancho, ½ of the lime juice, honey, and tequila. 3. Reduce slightly. 4. Let cool briefly, then puree (in a food processor) with the watermelon. 5. Strain through a chinois or other fine sieve. 6. Wrap remaining anchos in a cheesecloth and steep for an hour (minimum) to overnight. The longer it steeps, the smokier the flavor. 7. Let cool. Remove wrapped anchos and adjust seasoning with salt and remaining lime juice. 8. Serve chilled with diced melon and fresh chopped chilies.

ingredients

1 large seedless watermelon, scooped and cut 2 sweet onions, sliced

2 jalapeno peppers, sliced and seeded

4 ancho chiles, seeds removed and toasted

½ to 1 cup fresh lime juice

½ cup honey

1 cup silver tequila

1 clove garlic, minced

salt to taste

Poached Cherry and Roasted Peach Sundae

serves 6

ingredients

4 yellow or white stone free peaches 1 lb sweet, red cherries, pitted and stemmed 3 cups sweet, red wine

1 cup sugar 1 cup mascarpone cheese ¼ cup melted butter 2 tsp vanilla extract 1 tsp ground cinnamon 1 tbs powdered sugar 1 tbs brown sugar cinnamon stick

pinch of Salt

directions

1. Cut peaches into eighths, toss in a bowl with butter, ground cinnamon, brown sugar, and salt. Place on lined sheet pan and bake at 350 degrees (symbol) for about 10 minutes or until peaches start to roast and turn a slight caramel color.

2. Add wine, sugar, cinnamon stick, and vanilla extract to a pot and bring to a boil.

Reduce heat and add cherries, poach for 10 minutes. Remove cherries and cinnamon stick. Simmer and reduce liquid by half. Cool syrup and add back cherries. 3. Whip mascarpone cheese and powdered sugar together until mixture has soft peaks.

For this recipe, although I prefer to keep cherries whole, you can also choose to cut in half.

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