Heirloom Tomato Recipe
Recipe information
Make Heirloom Tomato in just 40m. Roasted piquillo crème fraîche, salsa macha, shiso, cilantro
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Ingredients
Heirloom Tomatoes & Assembly
Roasted Piquillo Crème Fraîche
Salsa Macha
Heirloom Tomatoes & Assembly
1. Prepare Tomatoes
Wash and dry the heirloom tomatoes. Using a sharp knife, slice each tomato into 1/2-inch thick rounds or into wedges if preferred. Arrange tomato slices on a serving platter in an overlapping pattern or fanned wedges, leaving space for dollops of piquillo crème fraîche and spoonfuls of salsa macha.
2. Season Tomatoes
Drizzle the sliced tomatoes lightly with 2 tablespoons extra-virgin olive oil, then sprinkle evenly with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Let sit at room temperature for 5–10 minutes to bloom the flavors.
3. Garnish and Finish
Just before serving, dot the platter with the roasted piquillo crème fraîche (see section), spoon small pools of salsa macha between tomato groups, and tuck shiso leaves and cilantro sprigs among the tomatoes. Finish with a very light drizzle (about 1 teaspoon) of neutral oil over the dish if desired.
Roasted Piquillo Crème Fraîche
4. Prepare Piquillos
Preheat the oven broiler or a small sauté pan. If you prefer a slightly charred note, place jarred piquillo peppers on a rimmed baking sheet and broil 2–3 minutes until edges blister, turning once. Alternatively, warm briefly in a hot pan with 1 teaspoon neutral oil for 1–2 minutes to release aroma. Let cool slightly and pat dry.
5. Blend Crème Fraîche
In a small food processor or blender, combine the roasted/drained piquillo peppers, 1 cup crème fraîche, 1 tablespoon lemon juice, 1 clove garlic (peeled), 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until very smooth and creamy, stopping to scrape down sides. Taste and adjust seasoning: add more lemon for brightness or a pinch more salt as needed. Transfer to a bowl and chill for 10–15 minutes to firm slightly.
Salsa Macha
6. Toast Nuts and Seeds
In a dry skillet over medium heat, toast 3 tablespoons blanched almonds (or peanuts) for about 2–3 minutes until fragrant and lightly golden, shaking the pan frequently. Add 2 tablespoons sesame seeds and toast an additional 1 minute until they pop and smell nutty. Remove from pan and set aside to cool.
7. Toast Chiles
In the same dry skillet over medium-low heat, add 6 dried arbol chiles and toast briefly — about 30–60 seconds per side — until they become fragrant and slightly darkened but not burnt. Remove and place in a small bowl. Pour 1/4 cup of the neutral oil over the warm chiles to bloom for 5 minutes.
8. Blend Salsa Macha
In a small blender or mortar and pestle, combine the toasted chiles (with their oil), toasted nuts and seeds, 1 clove garlic, 1/2 teaspoon brown sugar, 1 teaspoon apple cider vinegar, and 3/4 teaspoon sea salt. Pulse briefly so the mixture remains textural — you want some coarseness rather than a smooth purée. If too dry, add up to the remaining 1/4 cup oil to reach a spoonable but still chunky consistency. Taste and adjust salt, acid, or sugar as desired.
9. Finish Salsa Macha
Let the salsa macha cool to room temperature. It can be made ahead and refrigerated up to 1 week; bring to room temperature before serving.
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