Warm SunGold Tomatoes and Fresh Cream
Food&Wine: Future of Restaurants
Page11
Open in Cookpad AppSteps
- 1
Juice: Cut ~1/3 of the SunGold Tomatoes in half.
- 2
Push through a fine sieve to yield ~1/4 cup juice. Season with salt and set aside.
- 3
Toss remaining SunGold Tomatoes in olive oil to coat. Toss with salt and pepper. Set sliced Heirloom aside.
- 4
Add SunGolds to grill basket. Grill indirectly over charcoal until the look like they're about to burst.
- 5
Transfer SunGolds to bowl and taste to check seasoning. Toss with olive oil and half of the herbs.
- 6
Place in bowl with Heirlooms. Pour juice from SunGolds over tomatoes.
- 7
Spoon several teaspoons of cream over tomatoes. Garnish with remaining herbs and basil buds.
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