TOM- A- TOES, TOM- AH- TOES...TECHNICOLOR HEAVEN!

Heirloom tomatoes are a dream come true for a foodie/food historian.

First of all, there is the controversy whether a tomato is a fruit or a vegetable. The most sensible answer I have found is that it is botanically a fruit, but it's use in cooking makes it a vegetable.

Then, what makes it Heirloom? Again, there are many definitions. Mostly, it means they are a unique variety which is difficult to grow commercially. Some have a very old heritage from the 19th century, some are family secrets, some have occurred naturally through cross-pollination. They have unusual shapes and colors and variegation of colors, purple, yellow, red, green, zebra striped, etc. Let the historians and botanists battle it out! They are delicious and beautiful and fun to eat and cook! So let's go..

The Eggplant, Tomato and Fresh Mozzarella Salad was always prepared with golden and red tomatoes and had a balsamic, basil vinaigrette. In this version, I have used Yellow, Red and Purple Heirloom tomatoes from SunCoast Organics, Fresh Mozzarella, Grilled Eggplant also from SCO and a White Balsamic Vinaigrette. The White balsamic keeps the colors untainted and lets the Heirloom Varieties shine!

GRILLED EGGPLANT, TOMATO AND FRESH MOZZARELLA SALAD

1 Medium Eggplant 

Extra Virgin Olive Oil

Balsamic Vinegar

2 cloves finely minced or granulated garlic

Toss the eggplant slices in a mixture of oil, vinegar and garlic and let marinate for a few minutes. Dark Balsamic is fine here, as the eggplant will be grilled and darkened anyway.

Grill each slice until softened, but not mushy. I use an indoor two-sided grill for this, but a grill pan or outdoor grill is also suitable.

Set aside.

Slice fresh mozzarella  and tomatoes.

Place a layer of mixed greens on a platter and alternate slices of eggplant, tomatoes and mozzarella in an attractive pattern. ( I omitted the greens in my photo in order to emphasize the tomato colors.)

In a mini-chopper, blender or food processor, combine 2 cloves garlic, 2 tablespoons white balsamic vinegar and 1/4 cup olive oil. Blend. Add salt, pepper and 2-3 fresh basil leaves. Pulsate until basil is chopped.

Pour dressing over salad and serve at room temperature.

The following recipe I used to prepare with Gruyere or Cheddar Cheese, but this version uses Feta blended with egg for the same effect as Tiropeta.

Unbaked Tart

TOMATO, ONION AND FETA TART

2 large onions, sliced thin, (white, red or sweet)

2 tablespoons olive oil

8 ounces feta cheese

1 egg 

Sliced tomatoes

Kalamata Olives

1 recipe buttery pie dough enough for a 12 inch one crust pie

Cook onions in olive oil slowly, in a covered skillet until softened. Uncover and cook until golden and liquid is gone. Cool slightly.

Blend feta cheese with egg.

Make Pie Dough or use a good quality commercial unbaked pie crust.

PATE BRISEE
2 1/2 cups all purpose flour
pinch salt
1 cup chilled butter
1/4-1/3 cup cold water


Blend salt and flour together.
Mix in butter in a food processor or by hand until resembles coarse meal. Slowly add water just until dough comes together. Do not over mix.
Form into 1 or 2 discs and chill for an hour until ready to roll out.

Preheat oven to 375 degrees.

Fit pie dough into a round or square 12 inch tart pan with removable bottom. Spread onions over dough. Top with feta/egg mixture.

Arrange tomato slices over the cheese and dot with olives. Season with salt and pepper.

Bake for about 45 minutes until crust is browned, cheese is set and tomatoes are cooked.

Baked Tart...like a warm Greek Salad!

May be served warm or at room temperature.