General Harvest Restaurants

Heirloom Tomato Recipe

Ingredients:

2 ea Medium Heirloom Tomatoes

1 ea Shallot (brunoise)

3 T Extra Virgin Olive Oil

1 T Chive (finely diced)

1 t Kosher Salt

1 t Flake Salt

6 Mint Leaves

1 sprig Fennel Fronz

1 T Pistachios (toasted and crushed)

1/2 C Pecorino (grated)

Method:

Slice tomatoes into large chunks/wedges, no more than a “big” bites worth. Place in a mixing bowl, add kosher salt, shallot, and EVOO. Mix with a spoon gently. Allow the tomatoes to marinate for 2 minutes. This will pull tomato water out and create its own vinaigrette.

Spoon tomatoes into a bowl, straining the liquid. Once in bowl, mix remaining liquid in the bowl with a spoon to emulsify. Add more EVOO if necessary.

Spoon some of the vinaigrette over the tomatoes to dress. Garnish with flake salt, crushed pistachio, herbs, and grated parmesan.

 *Additional component for you at-home pros!*
Pecorino Foam:

300g Whole Milk

100g Pecorino (grated)

150g heavy cream

Heat whole milk until simmering. Pull from heat and add in pecorino. Stir until fully melted. Once cooled, stir in heavy cream. Pour into ISI siphon and charge with 2 N2O canisters. Keep at room temperature. Before adding garnish to tomatoes, shake ISI siphon and place foam around the plate.