Heirloom tomatoes with basil and pink salt…because summer is not over yet

25 Aug
With the tomatoes stacked alternately, I nearly have my own Olympic games here.

With the tomatoes stacked alternately, I nearly have my own Olympic games here.

I know summer is rumoured to be on its way out, but you know what? We all say this every year, but I especially mean it this time—it has gone ridiculously, criminally fast. True, I have gotten one really good, painful sunburn, but I am nearly transparent and could get that in November, too. I feel like I have hardly experienced summer and I, for one, am not about to let it go without a fight. The good news is that the garden appears to agree with me. This is the first in what might end up being a slew of ideas using the red, pink, yellow, and green tomatoes, zucchini, basil, oregano, sage, chives, parsley, cilantro, bell peppers, sweet peppers, hot peppers…

I love this particular recipe because it does not get any simpler than this—the food naturally shines through just as it was meant to be, completely unfettered by anything I could’ve done to it. The licorice-lemon-pepper notes of basil complement (instead of mask or block) the flavor of vine-ripened, sun-grown tomatoes. These ones were fresh from the garden—you know, the ones that are so ripe that the seeds pop out with any pressure? Nearly there. The pink Hawaiian sea salt is surprising and crunchy, and definitely with a taste unlike grocery shelf salt. This was my first experiment with gourmet salt. If you’re shy about using large-grain salt or don’t happen to have any around (I wouldn’t either if I didn’t have family in Texas, where I found the salt), sprinkle with kosher or table salt.

These ingredients need no help with beautification, so the presentation is filled with just about as much color as the Olympic opening ceremonies. This would be great for company, as a last-minute side to grilled dishes, or as a simple substitute for green salad. We made a Sunday breakfast out of it, accompanying it with whole wheat popovers, sunny-side-up eggs, and thick banana-orange-soy drinks.

Heirloom tomatoes with basil
and pink salt

From “raw” to eating: less than five minutes (plus time to chill)

Makes: a platter, 4 servings

Inside:
1 large red heirloom tomato
1 large yellow heirloom tomato
handful fresh basil, including flowers (optional) washed and dried
pinch of pink salt or other gourmet, large-grain salt (I used pink Hawaiian sea salt, purchased in person here and also available here or here)

Slice tomatoes into thick rounds. Arrange tomatoes in alternating colors (red, yellow). Make a chiffonade of the basil (chiffonade is French for “ribbon”), or simply chop roughly, leaving flowers whole. Mine weren’t exactly…ribbony. They taste the same. Toss basil on top. Sprinkle with pink sea salt. Allow to rest for five minutes. Serve!

-E

Advertisements

One Response to “Heirloom tomatoes with basil and pink salt…because summer is not over yet”

  1. Mom August 26, 2008 at 6:08 am #

    I love these photos. They are yummy enough to eat without going through the effort of slicing the tomatoes! Beautiful presentation, and I love, love, love tomatoes at this time of the year. It is some small consolation that summer is ebbing.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: