Jul 09 2026
Restaurants›Canoe›Heirloom Tomato Recipe

Heirloom Tomato Recipe

Inspired by Canoe
Time1h 30m
Serves4

Pickled green strawberries, basil, tomato consommé, sourdough.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pickled Green Strawberries

Tomato Consommé

Sourdough

Garnish

Method

Pickling Process

  1. 1

    Prepare the Pickling Brine

    In a saucepan, combine white vinegar, sugar, salt, and water. Bring to a boil and stir until sugar dissolves.

  2. 2

    Pickle the Strawberries

    Place the green strawberries in a jar and pour the hot pickling brine over them. Seal the jar and let it cool. Refrigerate for at least 24 hours.

Tomato Consommé Preparation

  1. 3

    Prepare Heirloom Tomatoes

    Chop the heirloom tomatoes and place them in a blender. Add olive oil, salt, and black pepper. Blend until smooth.

  2. 4

    Strain the Consommé

    Pour the blended tomato mixture through a fine mesh strainer into a bowl to separate the liquid from the pulp. Use the liquid for the consommé.

Sourdough Preparation

  1. 5

    Toast the Sourdough

    Brush the sourdough slices with olive oil and sprinkle with salt. Toast in the oven or on a grill until golden brown.

Assembly

  1. 6

    Plate the Dish

    In a shallow bowl, pour the tomato consommé. Arrange the pickled green strawberries over the soup and top with toasted sourdough slices. Garnish with fresh basil leaves.

More from Canoe