Heirlom Tomatoes, Fresh Mozzarella, Homemade Pesto And Marinara Recipe

Prepare tomatoes

Wash the heirloom tomatoes and pat dry. Slice each tomato into 1/4-inch thick rounds (or into wedges for very large tomatoes). Arrange tomato slices on a large serving platter in an overlapping single layer, alternating colors for visual appeal.

Prepare mozzarella

Drain the fresh mozzarella and pat lightly with paper towels to remove excess moisture. Slice the mozzarella into rounds roughly the same thickness as the tomato slices. Tuck or layer a mozzarella slice between tomato slices across the platter.

Finish and season

Scatter the reserved basil leaves over the arranged tomato and mozzarella. Drizzle 2 tablespoons extra-virgin olive oil evenly over the salad. Sprinkle 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper across the top. If serving immediately, proceed to spoon small amounts of pesto and marinara as desired (see plating).

Toast nuts (optional)

If using pine nuts or walnuts, toast them in a dry skillet over medium heat for 2–3 minutes, shaking frequently, until fragrant and lightly golden. Remove from heat and let cool briefly.

Blend pesto

In a food processor or blender, combine 2 cups packed fresh basil leaves, toasted nuts, 1/2 cup grated Parmesan, and 2 peeled garlic cloves. Pulse to a coarse paste. With the processor running, stream in 1/2 cup extra-virgin olive oil until the mixture becomes a smooth, spoonable sauce. Stop and scrape down the sides as needed.

Season pesto

Stir in 1 teaspoon lemon juice (optional) and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust salt, pepper, or oil to reach the desired consistency and flavor. Transfer pesto to a small bowl for serving.

Sauté aromatics

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add 1/4 cup finely diced onion and cook, stirring, until translucent, about 3–4 minutes. Add 1 minced garlic clove and cook for 30 seconds until fragrant, careful not to brown.

Simmer sauce

Add 14 ounces crushed tomatoes and 1 teaspoon tomato paste to the pan. Stir in 1/2 teaspoon dried oregano, 1/4 teaspoon sugar (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 10–12 minutes to thicken slightly.

Finish marinara

Remove from heat and stir in 2 tablespoons torn fresh basil if using. Taste and adjust seasoning. Keep the sauce warm until ready to serve.

Spoon small dollops of pesto across the arranged tomatoes and mozzarella — about 1/2 to 1 teaspoon per mound — or drizzle pesto in a thin line. Using a spoon, place 1–2 tablespoons of warm marinara in small pools around the platter (not on every slice, unless desired) so diners can combine flavors. Garnish with additional basil leaves and a final light drizzle of extra-virgin olive oil.

Serve immediately at room temperature. Provide crusty bread or crostini on the side to soak up marinara and pesto. Leftover pesto can be refrigerated for up to 3 days in an airtight container; marinara will keep 3–4 days refrigerated.