HEIRLOOM TOMATO AND BASIL TART
Provided by Giada De Laurentiis
Categories appetizer
Time 39m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the crust: Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place the pie crust on an ungreased baking sheet and bake for 7 minutes until lightly golden. Cool for 20 minutes.
- For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.
- Using a spatula, spread the pesto over the cooled crust. Arrange the tomato slices on top of the pesto and garnish with the sliced basil. Drizzle with olive oil and sprinkle with salt. Cut the tart into wedges and serve.
HEIRLOOM TOMATO AND BASIL SALAD
Steps:
- Cut tomatoes into wedges and toss together in a serving dish. Drizzle over olive oil; add torn basil. Season with salt and pepper. Serve immediately.
SPAGHETTI WITH HEIRLOOM TOMATOES, BASIL, AND BOTTARGA BREADCRUMBS
This is the dish to make in the middle of the summer when heirloom tomatoes are everywhere. I can think of few more satisfying things to eat. Bottarga, considered the caviar of Sicily, is a delicacy made by drying tuna or mullet roe in the sun until it forms a dense, rust-colored block. Here, it's shaved and tossed into the pasta, adding a deep oceany essence and salty-savory contrast to the sweet summer tomatoes.
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F.
- Put a large pot of heavily salted water on to boil over high heat.
- Toss the breadcrumbs with 2 tablespoons olive oil, spread them on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until golden brown.
- Heat a large sauté pan over high heat for 2 minutes. Pour in the remaining 1/4 cup olive oil, and add the rosemary and crumbled chiles. Let them sizzle in the oil a minute or so, and then add the sliced onion and thyme. Season with 1 teaspoon salt and some pepper. Turn the heat down to medium, and cook 3 minutes, stirring often. Stir in the garlic, and cook another 3 to 4 minutes, until the onion is translucent and starting to color slightly.
- Drop the pasta in the boiling water.
- Turn the heat under the onions back up to high, and add the tomatoes to the pan with 1 teaspoon salt and some freshly ground black pepper. Stir the tomatoes often, and cook about 8 minutes, until their juices are released and start to reduce.
- When the pasta is al dente, drain it and add it to the tomatoes. Toss well, add the butter, and cook 3 to 4 minutes, to reduce the juices so they coat the noodles well. Season with 1/2 teaspoon salt and taste. Add the basil, parsley, and half the bottarga to the pan, and toss to combine. Transfer to a large warm pasta bowl or platter. Shower the breadcrumbs over the pasta, and scatter the remaining bottarga shavings on top.
HEIRLOOM TOMATO SALAD WITH MOZZARELLA AND BASIL
Categories Salad Cheese Mustard Tomato Side Picnic Vegetarian Backyard BBQ Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Whisk together vinegar, mustard, salt, sugar, and pepper in a large bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified. Add tomatoes, mozzarella, and basil and toss well. Season with salt and pepper.
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