My Favorite Way to Eat Summer Tomatoes
For a limited time new ButcherBox members will get 1 package of uncured bacon in every box for life. Click: to sign up. This tomato tartine recipe might be the most delicious thing you can eat that’s THIS simple to make. Fresh pesto and rustic bread compliment height of the season tomatoes
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🔪MY GEAR:
BOOS BLOCK CUTTING BOARD: D
FOOD PROCESSOR: 2
SERRATED KNIFE: Z
PLASTIC CUTTING BOARD: R
ESCALI DIGITAL SCALE:
QUARTER SHEET PAN + RACK: x
–RECIPE–
PESTO
▪50g or 2.5c basil (no stems)
▪15g or 4Tbsp parsley (no stems)
▪15g cilantro (stems OK)
▪50g or 1/2c pistachios, salted and roasted (sub pine nuts or almonds)
▪15g or 1/4c red onion, rinsed and minced
▪115g or 1/2c extra virgin olive oil
▪50g or 1/2c aged parmesan, grated
▪Zest of 1 lemon
▪Juice of ½ lemon
▪3g or 3/4tsp kosher salt
Add ingredients to food processor and spin for 20-30 seconds until basil and nuts are just broken down. Texture should be saucy, but still chunky.
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PUTTING IT TOGETHER
▪Loaf of rustic sourdough – cut into thick pieces and lightly toasted. I toast mine for 60-90 seconds under the broiler. To make your own bread, check out these videos: OR
▪Tomatoes – height of season, medium-sized heirloom preferred, thinly sliced
▪Flaky maldon salt
▪Black pepper
▪Red chile flake
▪Nice extra virgin olive oil
Spread a few spoonfuls of pesto onto the toasted bread then shingle on the thinly sliced tomatoes (3-4 slices). Top with flakey salt, cracked black pepper, chile flakes, and a drizzle of olive oil
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at:
#tomatotartine #hierloomtomatoes #tomatorecipe
CHAPTERS:
0:00 Intro
0:22 Making the pestos
3:35 Cutting & toasting the bread
4:48 Let’s talk high-quality meat with ButcherBox (ad)
5:54 Putting it all together
8:10 Let’s eat this thing
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Recipe Video:
