Heirloom tomatoes are not only interesting to look at, they also have great unique flavor and texture. The best way to make good use of these Market treasures is in recipes that do little to alter their natural taste.
In other words, keep it simple! In salads or on breads or pastas, raw or barely cooked, paired with other seasonal items — they are a great way to get the rich taste of summer from the farm to your fork with fantastic results!
Tomatoes with Crisp Fried Eggplant and Mozzarella
adapted from Martha Stewart Living, July 2013
Ingredients:
- All-purpose flour, for dredging
- 3 large eggs, well beaten
- 2 cups fresh breadcrumbs
- 4 Japanese eggplants (about 1 lb. total), cut into 1/2-inch-thick slices
- 12 ounces heirloom cherry tomatoes, preferably in a mix of colors
- 2 tablespoons extra-virgin olive oil
- 1 cup fresh basil leaves, half of them torn
- Coarse salt and freshly ground pepper
- Vegetable oil, for frying
- 1 ball (about 7 ounces) mozzarella cheese (originally called for burrata, but you can get fresh mozzarella from Ludwigs at the Market — burrata is harder to find)
Directions:
- Place flour, eggs, and breadcrumbs in 3 separate wide, shallow bowls. Working with 1 eggplant slice at a time, dredge in flour, then dip in egg and then breadcrumbs. Transfer to a wire rack set in a rimmed baking sheet and refrigerate 30 minutes.
- Meanwhile, halve tomatoes and toss with olive oil and torn basil. Season with salt and pepper.
- Heat about 1/4 inch vegetable oil in a large skillet over medium-high heat until shimmering. Add enough eggplant slices to fill but not crowd skillet and fry, flipping once, until deep golden brown and crunchy, 1 to 2 minutes on each side. (Lower heat slightly, if necessary.) Remove with a slotted spoon, drain on a clean wire rack set in a rimmed baking sheet, and season with salt. Discard used oil and repeat process with fresh oil and remaining eggplant.
- Arrange mixture on a platter. Cut mozzarella in pieces, place next to tomatoes, and season with salt and pepper. Scatter remaining basil on top. Serves 4.
Check out this article on heirloom tomato varieties: flavor profiles related to color at Tomato Headquarters. However, for the best information, talk to your vendor about the unique characteristics of the various heirloom tomatoes that they sell. Then gather your heirlooms and the other beautiful fresh produce at the Market and try these recipes for more tasty tomato treats!
Tomato Ombre on Grilled Rustic Bread
Heirloom Tomato, White Peach and Ricotta Salad
Penne with Tomatoes and Parsley Breadcumbs
Cherry Tomato and Fava Bean Salad
Sauteed Okra with Heirloom Tomatoes and Bacon
