All summer I’ve been dreaming of a huge vegetable garden with loads of varieties of tomatoes. It’s a dream and not reality yet because of two things: one- we live in an apartment with minimal sunlight on our balcony which is not so great for growing veggies (but surprisingly great for weeds!) and two- I’m a pretty terrible gardener. One day I will master the patience and dedication it takes to grow your own edibles, but as of right now, I’ll leave it to the pros!
Tomatoes are the one thing that I dream of the most. There are so many different varieties out there other than the dreaded supermarket tomato and there is nothing more amazing than picking your own off the vine when they’re actually perfectly ripe. I’ve realized that I use tomatoes very often in some shape or form most days of the week and of course they’re delicious just on their own. Most often I can find different sorts of the traditional red tomato, but snap up the green and purple ones whenever they’re around (which is not very often). So when I stumbled across these in a little market in our neighboring city, Düsseldorf, selling all colors of heirloom tomatoes, I made sure to buy a large selection!
I knew these tomatoes would be perfect with very little fuss and so I chose an ultra simple preparation. So simple in fact that this can hardly be called a recipe. I’m not sure why I don’t post such simple things more often but I hope this will inspire you to get a few tasty tomatoes of your own as soon as possible!
Heirloom Tomato Carpaccio + Basil Olive Oil
- 1/4 cup extra virgin olive oil
- 1/2 cup packed fresh basil
- 4-5 heirloom tomatoes
- Finishing salt such as Maldon
In the small bowl of a food processor, combine the olive oil and basil and pulse until till the basil is finely chopped. This will make more than you will need for the recipe but tastes great as a salad dressing, finishing a pizza or even in a pasta. Will keep in an airtight container for a few days.
Slice the tomatoes as thinly as possible and arrange in layers on a large platter.
Drizzle with some of the basil olive oil and a few pinches of finishing salt. Garnish with basil leaves.Serves 2-3.