My heirloom tomatoes have started to produce ripe fruit. Heirloom varieties are usually the last tomatoes to ripen and with the crazy drought we have had this summer, I didn’t think I would get any at all. The plants were amazingly healthy and have grown taller than I am, completely overgrowing the support cages I made for them…back to the drawing board on that. Regardless of the structure failings, I have started what I hope is a few weeks long harvest of not only artistically beautiful harvests, but delicious ones as well. Here is what I have made with my bounty so far.
Updated Caprese Salad.
Two different heirloom tomato (I used Russian Black Krim and Kelloggs Breakfast)
Mozzerella Cheese (I wrapped mine with prosciutto ham)
Fresh Basil Leaves from the garden
Arrange the tomatoes, cheese and basil in a concentric circle and dress simply with balsamic vinegar and good olive oil.
Last night I made a tomato and eggplant comfit
6 heirloom tomatoes, I used two each of the yellow, black krim and my persimmon tomato
1-2 small black beauty eggplants
3 cloves of garlic mixed
Panko Bread crumbs
Butter a casserole dish, then begin to add slices of the tomato to fill it up artistically, add minced garlic evenly as you go and a little olive oil. I made the middle of this confit eggplant. Top the casserole with sliced of boursin cheese and a mixture of parmesan and panko bread crumbs. Bake in a 350 degree oven for 1 hour, allow to cool…slice and enjoy and a marvelous side dish!