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.
Keywords
Similar Recipes
More Recipes
-
Non-Fried Egg Yolk & Veggies Pakora
-
-
-
Egg Bread Roll | Crispy & Tasty Breakfast Recipe
-
Dad's Favourite Ofe Akwu (Banga Stew)
-
Oats Cranberry and Nuts Cookies
-
Crunchy & Fluffy Nutty Sabudana Khichdi (Rainy Day Special)
-
Crispy Protein-Rich Soya-Veggie Pakoda
-
-
-
-
-
-
-
Steak, lobster, shrimp (date night series)
-
-
-
-
-
-
-
Stan Cheng -
-
-
Pizza 🍕 in pan fastest way to serve
Comments