Cooking with Matanzas Creek

Heirloom Tomato Bowl

Heirloom Tomatoes with Basil Salt & Ice Lettuce

Serve with Matanzas Creek Rosé of Malbec

Ingredients

  • 1 bunch basil 
  • 1⁄4 cup kosher salt 
  • 1 1⁄2 teaspoons sugar 
  • 1 3⁄4 lb heirloom tomatoes, in assorted colors 
  • 1⁄4 lb cherry tomatoes 
  • 4 tablespoons extra-virgin olive oil 
  • Ice lettuce, for serving (optional) 
  • Freshly ground black pepper 

Preparation

To make the basil salt:

  1. Pick the leaves off the basil bunch, reserving 8 small leaves for garnish. You should have about 4 cups loosely packed leaves.
  2. Put the leaves in a food processor, add the salt, and process for 1 minute.
  3. Add the sugar and pulse for 10 seconds.
  4. Spread the basil salt in a thin layer on a plate and microwave for 30-second intervals, stirring after each interval, for 3 to 5 minutes, until the moisture is removed.
  5. Let cool to room temperature and then sift through a fine-mesh sieve into a small bowl.
  6. Transfer to an airtight container and keep in the freezer until ready to use. 

To assemble:

  1. Slice large tomatoes into various shapes, such as circles, half circles, and wedges. Cut the cherry tomatoes in half.
  2. Divide the tomatoes evenly among individual serving plates and drizzle each plate with 1 tablespoon of the olive oil.
  3. Tear the reserved basil leaves and garnish the plates, along with the ice lettuce, if using. Sprinkle to taste with the basil salt and pepper.