Tomato Trio
Chef Ron Reda of Dish – Washington, DC
Adapted by StarChefs
Yield: 4-6 Servings
Ingredients:
Roasted tomato purée:
- 1 cup oven roasted tomatoes (or 1 cup of sun dried tomatoes)
- 1 cup of extra virgin olive oil
Fresh Mozzarella and vine ripe tomato stacks:
- 2 pounds fresh mozzarella*, cut into ¼-inch slices
- 2 –3 large vine-ripened tomatoes* (or 4 –6 medium tomatoes),
cut into ¼-inch slices
Macerated Tomato Salad:
- 1 pint of grape tomatoes (yellow or red)
- ¾ - 1 cup extra virgin olive oil
- ¼ - ½ cup balsamic vinegar
- ½ cup fresh basil, chopped
- 2 Tablespoons fresh thyme, removed from stems
*Make sure you have enough to put 3 slices of cheese and 3 slices of
tomato on each stack.
Method:
For roasted tomato purée:
Place all ingredients in a blender and purée. Salt to taste.
For mozzarella and tomato stacks:
Lay slices of mozzarella and tomatoes out flat on a cutting board or tray
and season with salt and freshly ground black pepper. Use three pieces
of each to build stacks. Refrigerate until ready to serve.
For tomato salad:
Slice grape tomatoes in half and place in bowl. Season with salt and pepper,
olive oil, balsamic vinegar, basil, and thyme. The tomatoes should be
covered in olive oil-balsamic liquid. Let mixture sit in refrigerator
overnight.
To assemble, place about 1 Tablespoon of tomato purée in bowl or
the center of plate, place about 2 Tablespoons of the macerated tomato
salad on top of the purée. Place one stack of tomato and cheese
on top of tomato salad. Garnish with fresh basil.
Wine pairing:
An Italian white such as the Gini Soave Classico 2003
Packing tips:
Make the mozzarella and tomato stacks ahead of time and wrap each one
individually in plastic wrap. Place wrapped stacks in a large, deep plastic
container with a lid so they do not get crushed. Put the tomato purée
salad and the tomato salad, including the marinade, in separate plastic
containers. Assemble the salad in a bowl or on a plate once you get to
your picnic destination.
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