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The Latest Recipe Direct From Washington DC

Yes Friends,

Direct from a Tomato Recipe Contest in Washington DC, a new recipe….one good enough to be featured in the Washington Post!bowl of tomatoes

The Name? Basil and Balsamic Glazed Tomatoes!

Top Tomato 2010 finalist

  • Course: Dessert

Summary……..

Alex Snider came up with this recipe last summer when she was challenged to compose a dessert made with tomatoes.

She combined elements of two favorite dishes: tomato, mozzarella and basil with balsamic vinegar, and balsamic-infused strawberries with whipped cream. She served her creation over sweet, cakey cornbread.

Pair the tomatoes here with creme fraiche or any moist pound cake or angel food cake.

This recipe serves 4

Let’s get to the assembly…..

Ingredients:

  • 4 large ripe tomatoes, seeded and cut into small dice (about 2 1/2 pounds)
  • Generous pinch salt
  • 10 basil leaves
  • 1/2 cup balsamic vinegar
  • 1/2 cup sugar, or to taste
  • 1/2 to 1 cup creme fraiche (may substitute unsweetened whipped cream)

Next Steps:

Place the diced tomatoes in a fine-mesh colander and sprinkle them with salt; toss to coat. Place the colander in the sink and allow the tomatoes to drain.

Rub 6 of the basil leaves in your fingers to release their oils, then combine them with the vinegar and sugar (or to taste) in small saucepan over medium-high heat; once the mixture starts to bubble at the edges, reduce the heat to medium-low and cook for 12 to 15 minutes, stirring occasionally, until the mixture has reduced by half. The mixture should be thick enough to coat the back of a spoon. Remove it from the heat to cool slightly.

If the tomatoes are still juicy, gently press down on them to extract as much liquid as possible.

Arrange small equal-sized mounds of the tomatoes on individual plates. Top with the creme fraiche.

Remove the basil leaves from the balsamic reduction and discard them; drizzle the reduction over the tomatoes and the creme fraiche to taste.

Garnish each serving with one of the remaining basil leaves; serve immediately.

Creative Commons License photo credit: bionicteaching

Posted Wednesday, August 11th, 2010 by by admin, under Tomato Recipes.

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