Heirloom Tomatoes, Fresh Mozzarella, Homemade Pesto And Marinara Recipe
Make Heirloom Tomatoes, Fresh Mozzarella, Homemade Pesto And Marinara Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pesto
Marinara
Salad / Assembly
Method
Pesto
- 1
- 2
Blend pesto
In a food processor, combine cooled toasted pine nuts, basil leaves, grated Parmesan, Pecorino (if using), and the peeled garlic clove. Pulse until coarsely chopped, scraping down the bowl as needed.
- 3
Emulsify
With the processor running, slowly stream in the olive oil until the mixture becomes a smooth, spoonable pesto. Stop and taste. Add lemon juice, kosher salt, and black pepper; pulse once or twice to combine. Adjust seasoning to taste. If pesto seems very thick, add up to 1–2 tablespoons more olive oil to reach desired consistency. Transfer to a bowl and set aside.
Marinara
- 4
Sauté aromatics
Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and cook until fragrant, about 30 seconds to 1 minute; do not brown.
- 5
Build sauce
Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, torn basil leaves, dried oregano, sugar (if using), kosher salt, and black pepper. Stir to combine.
- 6
Simmer
Bring sauce to a gentle simmer over medium-low heat. Reduce heat to low and simmer, uncovered or partially covered, 20–25 minutes, stirring occasionally, until slightly thickened and flavors have melded. Taste and adjust salt, pepper, or sugar. Remove and discard the larger basil pieces if desired. Keep warm until assembly.
Salad / Assembly
- 7
Prepare tomatoes and mozzarella
Using a sharp knife, slice the heirloom tomatoes into 1/4-inch rounds. Slice the fresh mozzarella into 1/4-inch rounds. If mozzarella is very moist, pat slices dry with paper towels to avoid excess liquid on the plate.
- 8
Arrange
On a large platter or individual plates, arrange tomato and mozzarella slices in an overlapping pattern (tomato-mozzarella-tomato), building toward the center. Leave small gaps for dollops of sauces and garnish.
- 9
Add pesto and marinara
Using a small spoon, place small dollops (about 1 teaspoon each) of pesto across the tomato-mozzarella arrangement evenly. Warm the marinara slightly if it has cooled; using a spoon, drizzle or place small spoonsful (about 1 tablespoon per serving) of marinara around the plate, concentrating a few spoons near the center as a flavor accent. The marinara is used sparingly as a bright umami accent, not as a full sauce here.
- 10
Finish
Drizzle 2 tablespoons olive oil evenly over the assembled salad (or about 1/2 tablespoon per serving). Season with coarse sea salt and freshly ground black pepper. Drizzle balsamic glaze decoratively over the top in a thin zigzag (about 2 tablespoons total). Scatter microgreens or whole basil leaves over the top for freshness and color.
- 11
Serve
Serve immediately at room temperature. Provide extra pesto and marinara on the side for guests who want more. Leftover pesto keeps in the refrigerator up to 4 days; marinara keeps up to 4–5 days refrigerated.
