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Heirloom Tomatoes with Cilantro and Mint

Heirloom Tomatoes with Cilantro and Mint

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Heirloom Tomatoes with Cilantro and Mint

A splash of white wine not only brightens this salad but gives it a whiff of sophistication. You can use whatever soft herbs you have on hand, but the mint and cilantro combination is among my favorites and a nice departure from the classic tomato-basil pairing.

Click here to see 15 Tastiest Heirloom Tomato Recipes.


  • 6 heirloom tomatoes in a variety of shapes and colors, cut into 1/2-inch-thick slices
  • 3 Tablespoons chopped mint leaves
  • 3 Tablespoons chopped cilantro
  • 2 Tablespoons minced red onion
  • 1 avocado, pitted, peeled, and diced finely
  • 3 Tablespoons extra-virgin olive oil
  • Juice of 1/2 lemon
  • Splash of white wine
  • 1/4 Teaspoon kosher salt
  • 1/4 Teaspoon freshly ground black pepper

Recipes with heirloom tomatoes - 3 recipes

This Avocado Toasts with Heirloom Tomatoes recipe is soo good! The spread features perfectly seasoned avocado, fres.

  • 1/4 medium red onion, thinly sliced
  • 1/2 cup red wine vinegar
  • 2 medium ripe heirloom tomatoes, cored and cut into bite-size pieces
  • 3/4 cup cherry or grape tomatoes, preferably Sungold tomatoes halved
  • 1 cup mixed herbs, such as basil, cilantro and mint, roughly torn
  • 1 teaspoon sea salt, plus extra for serving
  • 1/2 cup extra-virgin olive oil plus 2 tablespoons
  • 2 thick slices Good quality day-old bread
  • 1 garlic clove, peeled and halved
  • 1/2 ripe Hass avocado, pitted, quartered lengthwise and peeled
  • 1 Persian cucumber, peeled and sliced into 1/4-inch rounds
  • Freshly ground black pepper
  • 2 tablespoons Crème fraîche (or yogurt), optional

Teleme Cheese Risotto with Heirloom Tomatoes

Warm 3 tbsp of olive oil in large sauce pan, sweat (no color) onions with bay leaves, about 8-10 min, stir in risot.

Heirloom Tomatoes with Cilantro and Mint - Recipes

Heirloom tomato, tahini, baba ghanouj, mint, and grilled focaccia


2 large, ripe heirloom tomatoes
30 heirloom cherry tomatoes (Sungold varietal preferred)
100g tahini & cilantro dressing (recipe below)
140g baba ghanouj (recipe below)
15 mint leaves
15 basil leaves
3 slices of grilled bread (focaccia preferred)
Olive oil (to taste)
Maldon salt (to taste)

  1. In a medium-sized pot, bring salted water to a boil and prepare an ice bath and place on the counter next to your stovetop.
  2. Cut a very shallow “X” pattern on the bottom of our heirloom tomatoes and place gently into the boiling water and leave for 30 seconds.
  3. Transfer tomatoes with a slotted spoon to your ice bath and leave for 2 minutes to stop cooking process.
  4. Remove tomatoes from the ice bath and peel the skin.
  5. Cut the tomato in half and remove the core by cutting a V shape around the core (note: the core will extend deep into the tomato, so any visibly tough and pale parts of the stem should be removed).
  6. Cut tomatoes into 2.5cm wedges and reserve.
  7. Halve all cherry tomatoes and reserve.
  8. On a large platter, smear the tahini and cilantro dressing in a large shallow circle, leaving about an inch of clearance around the perimeter of the platter.
  9. Scatter both the tomato wedges and cherry tomatoes on top of the dressing and season with olive oil and a generous amount of Maldon salt.
  10. Tear basil and mint leaves into bite sizes and sprinkles around.
  11. Serve with grilled bread on the side, or cut the bread after it is grilled into crouton sized pieces.

Tahini & Cilantro Dressing

100g tahini
65g white wine vinegar
60g water
10g sesame oil
55g canola oil
10g kosher salt
1 cilantro bunch
1g cayenne pepper

  1. In a high-speed blender, combine all ingredients.
  2. Puree slowly at first, and then increase speed as ingredients start spinning.
  3. Turn up to medium-high speed and blend until mixture is emulsified, but do not blend too long as the heat from the friction can brown the dressing.
  4. Transfer mixture to an airtight container – this will last approx. 5 days in the fridge.

Baba Ghanouj

250g charred eggplant (Italian purple preferred)
20g roasted garlic
3g cumin, toasted and ground
10g rice vinegar
4g kosher salt
20g tahini
15g lemon juice

Recipe adapted from Julya Shin, Pizzaiolo, Oakland, CA

Yield: 2 servings (plus leftover tomato salad)

Prep Time: 45 minutes

Cook Time: 5 minutes

Total Time: 50 minutes


Red onion, ¼ medium (thinly sliced)

Ripe heirloom tomatoes, 2 medium (cored and cut into bite-size pieces)

Cherry or grape tomatoes, ¾ cup (preferably Sungold tomatoes halved)

Mixed herbs (such as basil, cilantro and mint), 1 cup (roughly torn)

Sea salt, 1 teaspoon, plus extra for serving

Good quality day-old bread, 2 thick slices

Garlic clove, 1 (peeled and halved)

Ripe Hass avocado, ½ (pitted, quartered lengthwise and peeled)

Persian cucumber, 1 (peeled and sliced into ¼-inch rounds)

Freshly ground black pepper

Crème fraîche (or yogurt), 2 tablespoons (optional)


1. To a small bowl, add the:

Set aside to macerate for 5 minutes

2. To a medium bowl, add the:

  • Chopped heirloom tomatoes
  • Halved cherry tomatoes
  • Torn herbs
  • 1 teaspoon of the sea salt
  • ½ cup of the extra-virgin olive oil
  • Macerated red onion plus 2 tablespoons of the red wine vinegar macerating liquid

 Stir to combine and set aside to marinate for 15 minutes.

Once they are golden-brown, use a pastry brush to lightly coat the bread with the:

On each piece of toast, place an:

Use a fork to smash the avocado onto the toast. Season with a:

Place the toasts onto the plates.

4. To the bowl with the tomato mixture, add the:

Stir to combine, then spoon some of the tomato salad over each toast. Sprinkle with the:

Heirloom Tomato Recipes

Chef and Cookbook author, Robin Asbell says you should never put tomatoes in the refrigerator because it ruins the texture and dulls the flavor. She shares some of her favorite heirloom tomato recipes and some tips on how to keep them fresh this season.

Thai Tofu and Yellow Pear Tomato Salad
4 servings

1 tablespoon brown sugar
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon Sriracha sauce
1 tablespoon grated peeled fresh ginger

1/2 head romaine lettuce, torn
3 cups yellow pear tomatoes , halved
4 large radishes, thinly sliced
1/2 medium cucumber, peeled and thinly sliced
2 large scallion, slivered
8 ounces pre-baked Thai Seasoned Tofu, sliced
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint

To prepare dressing, combine brown sugar, lime juice, soy sauce, sesame oil, Sriracha and ginger in a bowl. Whisk well and reserve.

Pile the lettuce on a platter, then cover with tomatoes, radishes, cukes, onion and tofu. Drizzle with dressing and top with herbs.

Heirloom Caprese Salad
Serves 4

4 large heirloom tomatoes, sliced
1 pound fresh mozzarella, sliced
1 bunch fresh basil, washed and dried
2 tablespoons fresh lemon juice
1 clove garlic, pressed
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Slice the tomatoes and mozzarella, then arrange alternating slices of tomatoes, mozzarella and whole basil leaves in a circle. Whisk the lemon juice and pressed garlic, then whisk in olive oil and salt and pepper. Drizzle over the Tomato salad and serve.

Rainbow Tomato Bruschetta with Ricotta
Serves 6

1 Wholegrain wide Ciabatta loaf, plus olive oil for brushing
1 large garlic cloves, split in half (1 to 2)
1/2 cup ricotta cheese
8 fresh basil leaves, chopped (8 to 10)
5 large heirloom tomatoes, one in each color of green, yellow, orange, red, pink/purple/dark red, sliced thinly and evenly
flaky sea salt (like Maldons) and freshly ground black pepper

Brush the cut sides of the baguette very lightly with olive oil. Toast on the grill or under the broiler until lightly golden, and remove from heat. Rub the garlic clove halves on the cut sides of the bread.

Stir the ricotta until smooth and creamy, then fold in the chopped basil. Spread over each baguette half, edge to edge.

Starting with the green tomatoes, shingle the tomato slices neatly on each baguette half, followed by yellow slices, then orange, red and pink/purple/dark red.

Sprinkle liberally with salt and pepper. Finish with a drizzle of olive oil, if desired.

Slice each baguette into 3 inch wide pieces with a sharp, serrated knife, or if you’re feeling extra fancy, into triangles (cut into the baguette on a diagonal in one direction, then again in another to form a triangular piece. Continue down the loaf with the same alternating cuts).

Yellow Tomato Soup with Basil and Herbed Olive Oil Garnish
Makes 8 cups

3 tablespoons extra virgin olive oil
1 large yellow onion, chopped
1 large carrot, chopped
2 1/2 pounds Yellow tomatoes , cored and chopped 5 cups
3 garlic cloves, chopped
1 tablespoon fresh thyme
3 cups vegetable stock
1/2 cup fresh orange juice
1 teaspoon salt
1/4 teaspoon cayenne
3/4 cup half and half, or coconut milk
1/2 cup fresh basil, plus more for garnish

1/4 cup fresh rosemary
1/4 cup fresh thyme
1/4 cup extra virgin olive oil

In a large pot, heat the olive oil and add the onions and carrots. When the onions are soft and translucent, add the tomatoes, garlic and thyme, stir for a few minutes, then add the stock and orange juice and bring to a boil. Add salt and cayenne and stir. Reduce to a good simmer and cook uncovered until the tomatoes are tender, about 20 minutes.

Carefully transfer about half of the soup to a blender and puree until very smooth, then pour into a pot and puree the rest. Stir in the half and half and basil, and reheat gently on low heat if needed.

For garnish, chop the herbs and garlic finely, then warm the oil in a small saute pan and add the herb mixture with a large pinch of salt. Stir just until the mixture is sizzling and then spoon over each bowl of soup.

Roughly chop the tomatoes, red onion, bell peppers, and cilantro, and add it all into the food processor. I like to mince the garlic before adding it to the food processor because I don't like getting a big chunk of garlic. Add the dried seasonings and lime juice and then pulse it until you get your desired consistency. Transfer the salsa to a glass container and then put it in the fridge to chill for 30 minutes prior to serving.

Recipe Summary

  • 2 pounds Green Zebra tomatoes, cored and coarsely chopped, plus 1 Green Zebra tomato cut into small wedges for garnish
  • 1 seedless cucumber, unpeeled and coarsely chopped, plus finely diced unpeeled cucumber for garnish
  • 1 medium sweet onion, coarsely chopped
  • 1 Hass avocado&mdashhalved, pitted and peeled
  • 1 small jalapeño, stemmed and seeded
  • 2 garlic cloves
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons mint leaves, plus more for garnish
  • 2 tablespoons cilantro leaves
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground pepper

In a blender, combine half each of the coarsely chopped green tomatoes, cucumber and onion with the avocado, jalapeño, garlic, lime juice and 1 cup of cold water and puree until smooth. Transfer the puree to a large bowl.

Add the remaining coarsely chopped green tomatoes, cucumber and onion to the blender along with the 2 tablespoons of mint, the cilantro and 1/4 cup of olive oil and pulse to a chunky puree. Add the puree to the bowl and stir well. Refrigerate the soup until well chilled, about 1 hour. Season the gazpacho with salt and pepper and ladle it into chilled bowls. Garnish the cold soup with the tomato wedges, diced cucumber, mint leaves and a drizzle of olive oil and serve.

The Cream Sausage tomato is an heirloom variety Roma, or paste, tomato. Tomatoes, originally termed Solanum lycopersicum, are botanically referred to as Lycopersicon esculentum, although modern studies are encouraging a return to the original classification. Like the potato and eggplant, the tomato is a member of the nightshade family.

Tomatoes are widely known for their outstanding antioxidant content, including lycopene, which has been studied for its potential to fight certain types of cancer. Tomatoes are rich in vitamin C and contain good sums of vitamin B and vitamin A, and are also a great source of fiber, carbohydrate, potassium and iron.

Perfect Match Recipe: Tuna Aguachile with Lime, Cilantro and Mint

If you’ve never prepared raw fish at home, this recipe for aguachile from chef Roy Ellamar of Harvest in Las Vegas is a great, low-key introduction. Aguachile is a type of ceviche that hails from Mexico's Sinaloa state. But while a typical ceviche is marinated in lime juice, which "cooks" the raw seafood in citric acid, aguachile is generally served immediately after the raw seafood has been dressed or submerged in an herb-seasoned lime-juice mixture, underscoring the freshness of the dish.

The most important step happens at the market, before you’ve even entered the kitchen: “Talk to the fishmonger and make sure that the fish is sashimi-grade,” says Ellamar.

It’s also important to buy fish that has been sustainably caught. “We don’t serve bluefin tuna, which is being depleted,” he says of his Wine Spectator Best of Award of Excellence–winning restaurant, where this recipe features on summer menus. “The yellowfins from Hawaii are usually a good choice, and line-caught albacore coming out of Oregon is a very good choice as well.” But, he adds, he stays on top of what’s fair game and what’s not with the Monterey Bay Aquarium’s Seafood Watch, whose online search tool makes it easy.

Always ask about freshness, he says, but also know the visual cues. “You don’t want to buy tuna that’s cloudy or muddy,” he cautions. “You want to buy something that’s really bright red, ruby in color.”

Temperature is key here too. “Fish is so delicate, you never want to expose it to warm temperatures longer than you need to,” he advises. “Keep the fish cold from the time you buy it to the time you get it home.” Ellamar likes to bring along a cooler with ice packs, but you can also ask your fishmonger to pack the fish with ice. Once you get home, put your fish in the fridge right away.

For a precise presentation, Ellamar recommends cutting the tuna when it’s still very cold and wetting a very sharp knife to do the job. “Sometimes the tuna is real sticky, and that’s to do with the fat content,” he says. “Wipe the knife blade with a wet towel first so that [the fish] doesn’t stick to the blade.”

Ellamar even chills the serving plates for his aguachile—but that’s less about food safety than it is about deliciousness. “I think all of those flavors are really nice when they’re really cold,” he says. On a hot summer day, we couldn’t agree more.

Pairing Tip: Why Dry Rosé Works with This Dish

For more tips on how to approach pairing this dish with wine, recommended bottlings and notes on chef Roy Ellamar’s inspiration, read the companion article, "A Perfect Match: Tuna Aguachile With Rosé," in the June 30, 2018, issue, via our online archives or by ordering a digital edition (Zinio or Google Play) or a back issue of the print magazine. For even more wine pairing options, members can find other recently rated rosés in our Wine Ratings Search.

Tuna Aguachile with Lime, Cilantro and Mint

Recipe courtesy of Roy Ellamar

  • 2 jalapeños (1 for roasting and 1 raw, roughly chopped)
  • 1/2 cup small-diced heirloom tomatoes
  • 1 cup peeled, seeded, small-diced English cucumber
  • 1/4 cup small-diced red onion
  • 1/4 cup seeded, small-diced red bell pepper
  • 1/4 cup cilantro stems and leaves, roughly chopped, plus 1 1/2 tablespoons chopped leaves
  • 1 1/2 tablespoons chopped mint leaves
  • 1/2 cup freshly squeezed lime juice (from about 2 limes), plus 1 teaspoon zest
  • 2 teaspoons salt, plus more
  • 4 to 5 turns freshly ground black pepper, or to taste
  • 2 tablespoons chopped scallions
  • 2 tablespoons olive oil
  • 1 pound sashimi-grade center-cut tuna
  • 1 tablespoon large-flake, delicate sea salt, such as Murray River

1. Using long, heatproof tongs, place 1 whole jalapeño on a gas burner or a grill, and set over medium heat. Cook, turning occasionally, until well-charred on all sides. Place pepper in a heatproof bowl and cover tightly with plastic wrap. Let sit 30 minutes to loosen skin. Wearing plastic food-prep gloves, transfer pepper to a cutting board. Trim the stem and gently rub to remove the skin. Remove the seeds, and small-dice the roasted pepper. Taste a very small piece depending on your preference for heat, you may add more or less to the garnish.

2. To create the garnish, combine tomatoes, 1/2 cup cucumber, onion, red pepper, 1 1/2 tablespoons cilantro leaves only, mint leaves, 1/4 cup lime juice, 1 teaspoon salt and black pepper. Add roasted jalapeño to taste. Let the garnish marinate for at least 30 minutes, up to 2 hours.

3. Taste the raw jalapeño to gauge heat. To create the sauce, in a blender, combine remaining 1/2 cup cucumber, 1/4 cup cilantro stems and leaves, remaining 1/4 cup lime juice, raw jalapeño to taste, scallions and 3/4 cup ice water. Puree on high speed until smooth. Transfer to the refrigerator if hot. When cool, add olive oil, 1 teaspoon salt and lime zest, stirring to combine. Add salt to taste.

4. Remove tuna from refrigerator. Using a sharp chef’s knife, cut into 1/8-inch thick slices. Place 1/4 cup to 1/2 cup of sauce on each of four chilled small, rimmed plates, making sure that the sauce won’t submerge the tuna, and divide the tuna slices equally among the sauced plates. Sprinkle each slice with a pinch of sea salt and top with the garnish. Serve immediately. Serves 4 as an appetizer.

Tomato Slideshow

5 ways to use heirloom tomatoes now


Ripe, juicy, peak-season tomatoes


1. Sauté and purée for tomato butter.

2. Cut into wedges and finish with mint for tomato, melon and charred pepper salad.

3. Halve and toss with capers and olives for a quick pasta sauce.

4. Slice and build a sandwich with daikon radish and jalapeño mayonnaise.

5. Chop and mix in arugula and blue cheese for a fast salsa to serve with steak.



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