Best Heirloom Tomatoes With Pomegranate Molasses Drizzle Recipes

HEIRLOOM TOMATOES WITH POMEGRANATE MOLASSES DRIZZLE

Heirloom Tomatoes With Pomegranate Molasses Drizzle image

From our latest issue of Sunset Magazine, June 2011. Fresh, quality ingredients are of utmost importance. Don't like oregano? Substitute another fresh herb: cilantro, marjoram, French tarragon, etc. Perfect for summer potlucks, a casual meal, brunch... The recipe introduction in the magazine mentions "The salad is good with grilled halloumi cheese tucked between the tomato slices." Yes, sounds good to me!

Provided by COOKGIRl

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons extra virgin olive oil
2 tablespoons pomegranate molasses (NOT grenadine)
2 lbs mixed heirloom tomatoes, sliced 1/4-inch thick (if possible, try to use different colors for a dramatic presentation)
sea salt (original recipes suggests Maldon sea salt but I used French grey sea salt)
1/2 teaspoon fresh cracked black pepper
2 tablespoons fresh greek oregano leaves

Steps:

Whisk together the dressing.
Arrange the heirloom tomatoes on a serving platter.
Drizzle the tomatoes with the olive oil-pomegranate molasses dressing.
Sprinkle lightly with salt and black pepper.
Garnish the tomatoes slices with the fresh Greek oregano leaves.

Nutrition Facts : Calories 88.2, Fat 7.1, SaturatedFat 1, Sodium 7.8, Carbohydrate 6.2, Fiber 2, Sugar 4, Protein 1.4

CHARRED HEIRLOOM TOMATOES WITH FRESH HERBS

Charred Heirloom Tomatoes With Fresh Herbs image

These tomatoes are quickly cooked on a hot grill with a drizzle of olive oil and some fresh herbs. This recipe came from Bon Appetit (August 2008).

Provided by mary winecoff

Categories Vegetable

Time 8m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

6 large tomatoes, about 10 ounces each, heirloom is best, cored and cut horizontally in half
2 tablespoons fresh oregano, divided
2 tablespoons fresh thyme leaves, divided
5 tablespoons extra virgin olive oil, divided

Steps:

Arrange tomatoes, cut side up, on rimmed baking sheet. Sprinkle with salt and pepper, then 1 1/2 Tablespoons each oregano and thyme leaves. Drizzle with 3 Tablespoons oil.
Prepare barbeque (medium-high heat). Brush grill with oil. Place tomatoes, cut side up, on rack. Cook until bottoms are charred 3-4 minutes. Turn tomatoes over and grill just to sear, about 1 minute. Turn cut side up onto platter. Sprinkle with 1/2 tablespoon each oregano and thyme, then drizzle with more oil, if desired. Serve warm.

Nutrition Facts : Calories 100.5, Fat 8.8, SaturatedFat 1.2, Sodium 7.1, Carbohydrate 5.7, Fiber 1.8, Sugar 3.6, Protein 1.3

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