So simple, yet so luxurious. The sight of a generous platter of heirloom tomatoes puts us in mind of a scene out of Under the Tuscan Sun, but beyond their scene-stealing gorgeousness, they really are a miracle. Heirloom tomatoes are one of the few ingredients that are still pollinated in open fields by birds and insects with a minimum of human interference. Added to that, the seeds are often more than 50 years old – some can even be up to 100 years old – which makes each tomato something to treasure. This recipe is my tribute to the heirloom tomato.
Heirloom Tomato Salad with Tomato Chutney
Prep time: 20 minutes | Cooking time: 1 hour | Serves: 6
INGREDIENTS
for the tomato chutney
500 g tomatoes, finely chopped
2 garlic cloves
20 g ginger, grated
1 red onion, finely chopped
30 ml sunflower oil
10 ml coriander seeds
10 ml chili flakes
10 ml cumin seeds
30 ml balsamic vinegar
125 g brown sugar
5 ml fine salt
5 ml black pepper
for the fynbos vinaigrette
30 ml fynbos vinegar
5 ml lemon zest
5 ml Dijon mustard
2,5 ml tarragon, dried
5 ml light brown sugar
2 ml fine salt
90 ml olive oil
for the tomato salad
300 g curly lettuce
6 large heirloom tomatoes, sliced
30 g basil, chopped finely
30 ml olive oil
5 ml fine salt
2,5 ml pepper
METHOD
for the tomato chutney
Place the canola oil in a sauce pan and heat over medium heat. Add the garlic, ginger and diced red onion to a pan and allow to cook until the red onion is starting to soften. Add the chilli flakes, cumin seeds and coriander seeds to the pan and allow to toast and cook for a few minutes until aromatic. Add the finely chopped tomatoes, balsamic vinegar and brown sugar, salt and pepper. Stir all the ingredients through and allow to cook over medium heat for 40 – 50 minutes until a thick chutney consistency is reached. Remove from the heat and reserve to use later. The chutney can be stored in a sterilised glass jar.
for the fynbos vinaigrette
Whisk the fynbos vinegar, lemon zest, dried tarragon and mustard together until well combined. Whisk in the salt and sugar. Slowly pour the oil in whilst mixing.
for the tomato salad
Place the salad leaves in a mixing bowl and dress with half of the fynbos vinaigrette. In a separate mixing bowl. Whisk together 50 ml tomato chutney with the remaining vinaigrette and add the sliced heirloom tomatoes. Arrange the salad on a serving plate, and garnish with the basil and dollops tomato chutney.
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