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The fruit that thinks it’s a vegetable is now as ripe as, well, a falling-off-the-vine
tomato. Track down some of our heirloom varieties, from the cool-growing Salt
Spring Sunrise to the hardy Hotchkiss from Alberta; they’re packed with
healthy vitamin C and antioxidant-rich lycopene. Beyond simply slicing them for
sublime BLTs, try stuffing and baking them with rice, cheese or grilled veggies
or drying them in an oven set at 175¾F for several hours (the result may look
unappetizing, but the concentrated flavour is a knockout). Crank the oven up to
broil, top a sliced tomato with parmesan cheese, breadcrumbs and melted butter,
and you have an easy side to a nice porterhouse. Finally, throw a few in the blender,
strain and add some clam juice for a fine Caesar. Or try this cocktail recipe
from David Wolowidnyk, bar manager extraordinarie at Vancouver’s West restaurant.
Clearly the Heir
1 1⁄2 oz Plymouth gin
1
1⁄2 oz tomato water (see westernliving.ca)
1
leaf fresh basil
1
small sprig dill
3
drops fresh lemon juice
4
drops simple syrup (1 part sugar to 1 part water)
1
dried tomato chip, for garnish
Ice
for chilling
Chill a martini glass. Place basil leaf in your palm and clap hands together to
release the flavour. Place basil and dill into a cocktail mixing glass with gin
and allow the herbs to infuse the spirit, about one minute. Add ice, tomato water,
fresh lemon juice and simple syrup. Gently stir all ingredients until well-chilled
then double-strain into chilled martini glass, removing any pieces of herbs. Float
dried tomato chip on surface and serve. Makes 1 drink.
Heirloom Tomato Water
Coarsely chop 6-8 Heirloom tomatoes. Do not mince them, as this will make the
tomato water cloudy. Next, cover a large container with a triple layer of cheesecloth,
leaving some slack in the centre, and secure it in place with a string. Place
the chopped tomatoes on top of the cheesecloth and chill for 12-16 hours while
the liquid from the tomato pieces gradually seeps into the container. The result
is clear tomato liquid, or "tomato water."
Dried Tomato Chips
Thinly slice a small heirloom tomato and place on parchment paper with a very
light misting of olive oil. Dry in the oven for 2-3 hours at 150°F. Leave
the oven open a crack to allow moisture to escape, and make sure to check it often.
Pat the chips dry to remove excess oil before serving.
Fresh Thyme-infused Yellow Tomato Sauce
Brad Lazarenko, chef/owner of Passatempo in Edmonton & Osoyoos
This fast and simple rustic sauce for fish, pasta, chicken and pork really honours
fresh summer garden tomatoes. It is also delicious served as a salsa with tortilla
chips or can be easily made into a cream of tomato soup by adding some whipping
cream at the end. The mixture also makes an excellent bruschetta topping.
6-8
yellow tomatoes (stems removed)
3
tbsp onion, finely minced
1⁄2
tsp garlic, finely minced
3
tbsp olive oil
1⁄4
cup white wine
2-3
stems fresh thyme
Salt
and fresh cracked pepper
Fresh
summer chives, minced
In a small saucepan, bring 3 cups of water to a boil. Drop tomatoes in boiling
water and simmer for 30 seconds to loosen the skin. Remove from water and plunge
into a bowl of cold water. Remove skin from tomatoes by hand and then finely dice
with a knife.
Empty the water from the saucepan, then add onions and garlic and sauté
in olive oil for 2-3 minutes over medium heat. Add white wine and simmer until
the liquid is reduced by half.
Add the minced tomatoes, thyme, salt and pepper to the pan. Continue to simmer
on low for about 10 minutes. Remove thyme stems and garnish with minced chives
before serving.
MORE INGREDIENTS
Peachy Keen: Some of the West's top culinary
minds riff on the fuzziest of fruits.
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