Juicy heirloom tomatoes are drizzled with a fresh and flavorful basil parsley oil and finished with a pinch of salt.
Here we are, at that happy time of year when we’re up to our necks in tomatoes; the beautiful ripe and flavorful kind that is, not the bland mealy specimens we see the rest of the year.
As with most produce, tomatoes taste infinitely better when grown locally and picked when ripe and in season, which is a good thing because that season is now and markets are filled with them.
Of all the tomatoes out there right now, heirlooms have to be my favorite. When they‘re at their peak, they hardly need any embellishment at all.
They’re lumpy and bumpy and a beautifully imperfect bunch of red, yellow, orange and green hues. They’re hefty and meaty, tender and juicy and make the best salads; all that’s needed is a touch of oil and salt to bring out their wonderfully complex and unique flavor.
A touch of homemade basil parsley oil elevates even the ripest bunch of heirloom tomatoes to a brand new level. All you need is a few good handfuls of fresh basil and parsley and a nice, fruity extra virgin oil. The basil and parsley is quickly blanched to set the color then blended with the oil to create a beautiful green sauce with loads of fresh flavor.
The bright green oil brings a hint of herbaceousness to the sweet tomatoes, while a pinch of flaky sea salt rounds out all the flavors. Once you make a batch of tomatoes with basil parsley oil, you won’t want to be without it for long, it’s a summertime must and the perfect accompaniment to all your meals. So eat your fill of tomatoes while you can, because they won’t be here for long.
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