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Chef Scott Boswell of Stella on
Chef Scott Boswell

1032 Chartres Street
New Orleans, LA 70116
(504) 587-0091

Heirloom Tomatoes 4 Ways
Chef Scott Boswell of Stella–New Orleans, LA
Adapted by

Yield: 4 servings

Heirloom Tomatoes 4 Ways by Chef Scott Boswell on StarChefs.comIngredients:

    Tomatoes and Crab:
  • 2 Tablespoons mixed heirloom tomatoes, diced small
  • 2 ounces jumbo lump crab
  • 2 Tablespoons virgin olive oil
  • 1 teaspoon chopped chives
  • Few leaves basil, chiffonade
  • Salt and pepper, to taste

    Creole Tomato Water:
  • 5 pounds Creole tomatoes
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • salt and pepper, to taste

    Candy Grape Tomatoes:
  • ½ pound room temperature goat cheese
  • ¼ cup heavy cream
  • 1 teaspoon chopped chives
  • salt and pepper to taste

    Wild Mexican Tomato Gazpacho:
  • 4 pints of wild Mexican tomatoes
  • 1 medium cucumber
  • 2 sprigs of cilantro
  • 2 sprigs of fresh basil
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon chili powder
  • ½ teaspoon Tabasco
  • ½ teaspoon lime juice
  • Salt and cayenne pepper to taste.


For the Tomatoes and Crab:
Mix tomatoes with half of olive oil, chives and season with salt and pepper. Do the same with crab meat making sure to remove all shells. Place in ring mold and first layer with tomato salad then crab salad and garnish with basil.

For the Tomato Water:
Cut tomatoes into small dice and season quickly. Place in colander and let tomato water essence drip from colander over night. Place tomato water into small shot glass and garnish with the brunoise of yellow and zucchini squash, red onions, carrots and red peppers.

For the Candy Grape Tomatoes:
Cut tops off the tomatoes and hollow out with melon ball tool. Slightly whip heavy cream to loose peaks and then fold in goat cheese. Add chives and season with salt and pepper to taste. Using a piping bag, pipe mousse into each individual tomato and garnish with spicy globe basil.

For the Gazpacho:
Puree all ingredients together until smooth. Place in refrigerator until chilled. Pour into small chilled cups and garnish with cucumber and wild tomato clusters.

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  • Adam Seger Rising Star
  • Tomato Water
  • On the Plate

  •    Published: August 2006
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