When it comes to food, I often find that simple is awesome. As with these tomatoes—perfect for salads, tapas, snacks. Spicy, sweet and so very very tasty. And they are incredibly easy to make. All you need is a few basic ingredients, and time.
Cut the tomatoes in halves, place on a tray (i.e. with baking paper), sprinkle with olive oil, salt, sugar, a little peppar, and whichever herbs are your favourites. I used rosemary and sage for this batch. Cook in oven at low heat (100° C) for 3-5 hours.
Fried Green Tomatoes 6 firm green tomatoes sliced 1/4 inch thick Season the tomatoes with salt and pepper. Place the flour on a plate. Pour the buttermilk in a shallow bowl or a pie tin. Whisk together the cornmeal and bread crumbs in a separate pie tin.
sea salt
fresh ground pepper
3/4 cup all-purpose flour
3/4 cup well-shaken buttermilk
3/4 cup yellow cornmeal
1 1/2 cups bread crumbs
vegetable oil, for frying
Working with one green-tomato slice at a time, coat the tomato first in flour (knocking off excess), then in the buttermilk, then finally in the cornmeal— bread crumb mixture. Transfer the breaded slice to a baking sheet, and repeat with the remaining slices. Preheat the oven to 200°F. Line a second baking sheet with paper towels. Heat 3/4 inch of vegetable oil in a medium skillet to 350°F.
Working in batches, fry the tomato slices until golden brown, about 2 minutes per side. Using a slotted spoon, transfer the cooked tomatoes to the prepared baking sheet, and sprinkle with salt and pepper. Keep the cooked tomatoes in the warm oven while you fry the remaining slices.
Barndiva’s Heirloom Tomato & Compressed Watermelon Salad 1 medium watermelon Spanish Sherry Vinaigrette • The Watermelon – The night before or a few hours before serving, cut into large cubes and sprinkle with the chopped lemon verbena. Wrap tightly in plastic wrap and refrigerate.
Serves 4
1 tsp. lemon verbena
1 large golden beet
1 large Detroit dark-red beet
6 heirloom tomatoes
2 Tbsp. sweet basil
4 Tbsp. Spanish sherry vinaigrette
Salt and freshly ground pepper
1 cup purslane (optional)
2 Tbsp. crystallized ginger, diced
2 red radishes
1 cup grape seed oil
1/3 cup Spanish sherry vinegar
A pinch of salt, sugar and freshly ground pepper
• The Beets – Cover with 2 cups water, 1 Tbsp. butter, 1 clove garlic and a sprig of thyme. Cover and cook at 350° for 3 hours. Cool and slice.
• The Heirloom Tomatoes – Slice them thickly and mix them in with the chopped sweet basil. In a bowl, whisk together all of the ingredients for the vinaigrette. Bathe the tomatoes in 4 tablespoons of the vinaigrette for 30 minutes or more. Season with salt and freshly ground pepper.
• Assemble – Stack the tomatoes, largest one on the bottom. Arrange the watermelon. Dress the beets in the bathing vinaigrette, season with salt and pepper, and plate. Sprinkle ginger and thinly sliced radishes over the dish. Dress the purslane, and add it to the dish to finish.
