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Follow our Santana Row Twitter feedYankee Pier Recipe: You Like Tomayto… I Like Tomahto
The sun is shining, the air is still, it’s perfect weather for growing fruit.
Yes, the long-withstanding argument over whether a tomato is a fruit or vegetable seems laughable now, considering that the tomato, whose more specific name is lycopersicum, means “wolf-peach.” Botanically, there can be no argument, as it is an ovary (with its seeds) of a flowering plant. Though not typically used in ‘sweet’ applications, the acidity can vary and many varieties of tomatoes can be considered so.
Heirlooms, for example. These mysterious things are special because they are open-pollinated (self-pollinating) rather than hybrids or genetically modified varieties. Because of this, it is often that they become genetically homozygous with seeds that grow to resemble parent tomatoes. Because it is nature’s touch and not our own, cultivars that were commonly grown during earlier periods in human history, even over a hundred years ago, are still grown today. The early heirlooms did not change much and were kept in communities for long periods of time, earning their name in the truest sense—taken care of and handed down from one generation to the next.
But why does that make them so special? Because they don’t look like your average dull red tomatoes you’d find on your burger at McDonalds, that’s why! And they certainly don’t taste like them either. They can be found in an amazing variety of shapes, colors, sizes and most importantly, tastes. Orange and yellow varieties (such as Big Rainbows, Golden Jubilee and Kellog’s Breakfast) can add sweetness to a dish with low acidity, whereas red, purple and black ones (Beefsteaks, Black Krims and Black Cherries) offer a lovely sweet yet tart balance. The pale to green varieties (White Wonders and Emerald Evergreens) have higher acidity and are complimented by cooking, perfect for sauces or salsas.
However, to really taste summer-ripened heirlooms in all their glory, I say eat them raw, at room temperature. You should never refrigerate heirlooms because they are so delicate. Their skins will become tough and the flavor will mellow out; in essence, they will lose their best qualities. They are certainly some of the most temperamental fruits of the bunch, even before picking as they require
consistent conditions and extra time to reach harvest, and most importantly, constant tending. Must be why they taste so good.
A good way to utilize these delicious things in their natural state is in a salad, of a mixed green variety or for something extra special, a classic Caprese like Yankee Pier’s shown below.
Ingredients
4 slices heirloom tomatoes (I would prefer a variety with a balance of sweetness and acid)
4 slices fresh mozzarella
4 cherry tomatoes, sliced
handful of argula/rocket greens
3-5 basil leaves, depending on size
Balsamic Vinaigrette (shown below)
Adorn plate with greens as base. Dress heirlooms slices with vinaigrette, and stack ontop arugula, alternating mozzarella in between. Arrange cherry tomatoes around outside of plate and garnish with basil.
Balsamic Vinaigrette
Ingredients
1 C. red onion, small dice
1/2 C. fresh basil, chopped
1 T. garlic, chopped
2 T. dijion mustard
1/2 C. balsamic vinegar
1 1/2 C. extra virgin olive oil
salt and pepper to taste
Add onion, basil, garlic and mustard in a medium bowl. Add balsamic vinegar to bowl and whisk together. Slowly add olive oil to mixture and blend, allowing to emulsify. Season with salt and pepper.
July 13, 2009 - 5:58:31 PM EDT
Dhamphy's Online Journal says…
I also love tomato.. very yummy and healthy too