A raw Heirloom Tomato Carpaccio made with thinly sliced heirloom tomatoes, fresh burrata cheese, pistachios, corn, and microgreens.

When I think of heirloom tomatoes, I think of one particular summer when I worked at the farmer’s market for a local farm. At the end of each day, I’d get to take home all the leftover produce that couldn’t be salvaged. We’re talking armfuls of arugula, heaps of fresh herbs, and the sweetest snap peas. Oh, and Nature God’s gift to earth: heirloom tomatoes.

One week we had an overflow of heirlooms at the farm stand. So I took my cardboard box, pushed aside some corn I was going to make a salad with, and loaded it with as many tomatoes as I could. I must’ve had over 12 ripe, juicy heirlooms of all shapes and sizes. 

A raw Heirloom Tomato Carpaccio made with thinly sliced heirloom tomatoes, fresh burrata cheese, pistachios, corn, and microgreens.

When I got home, my sister and I brainstormed what we could do with them. “I mean, tomato sauce?” I asked. She shrugged, acquiescing; we couldn’t think of anything better.

We cut every last tomato into pieces, then tossed them into a giant pot with a white onion and left it to simmer. At first, it was really watery. Did we mess up?

But then, slowly, it began transforming into a thick, creamy sauce. In 2 hours, the volume decreased by a factor of 4.

A raw Heirloom Tomato Carpaccio made with thinly sliced heirloom tomatoes, fresh burrata cheese, pistachios, corn, and microgreens.

Which meant the flavor was out of this world. It tasted like we added a cup of cream. And, like, magic dust.

I can’t even describe it well. It. was. just. incredible. I should seriously blog it.

But for today, we have another incredible heirloom tomato dish. Specifically: Heirloom Tomato Carpaccio. As in, thin slices of juicy heirlooms topped with fresh corn, pistachios, creamy burrata cheese, balsamic glaze, and a healthy drizzle of extra virgin olive oil.

A raw Heirloom Tomato Carpaccio made with thinly sliced heirloom tomatoes, fresh burrata cheese, pistachios, corn, and microgreens.

I could eat this all day.

A raw Heirloom Tomato Carpaccio made with thinly sliced heirloom tomatoes, fresh burrata cheese, pistachios, corn, and microgreens.

XO.

RECIPE

Heirloom Tomato Carpaccio

Serves 2-3 servings     adjust servings

Ingredients

  • 2 large heirloom tomatoes
  • 1 ear fresh corn
  • 1/2 cup cherry tomatoes, halved
  • 4 oz burrata cheese
  • 1/3 cup pistachios
  • 1/4 cup microgreens
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic glaze
  • salt and pepper, to taste

Instructions

  1. Thinly slice heirloom tomatoes and spread over a large serving dish. Cut corn from the cob and sprinkle corn over tomatoes.
  2. Add on cherry tomatoes, then pull burrata into small pieces and place over everything. Top with pistachio and microgreens.
  3. Drizzle everything with olive oil, balsamic glaze, and salt and pepper to taste.

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7 comments

Reply

I have been obsessed with all things tomato since I was a kid! This looks perfect for this hot summer weather!

Reply

Pretty in love with that story – one of the best parts of working for a food-related operation is being able to take home the rejects!

Reply

This looks incredible, Sarah!!

Reply

THIS IS SUMMER HEAVEN… AND ALL TOO SHORT IN THE NORTHEAST. aNOTHER WINNER! tHANKS.

Reply

The Best! With lots of crusty bread and a crisp summer wine – perfection!

Reply

Heirlooms are the best! This is the salad I want to live on for the rest of summer. Stunning! And please blog that tomato sauce too – it sounds fab!

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