Tomato Season 7



Pan-glazed heirloom tomato salad served over roasted fingerling potatoes

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When I began foodblogging in earnest, I decided that I wanted to have a vegetable-focused foodblog without making the crossover to vegetarianism. I like chicken, butter and eggs too much to ever consider giving them up entirely. That being said, these days I eat much less red meat than I used to, although I won’t say no to a nice piece of steak every now and then.

Dinner menu for Sunday, October 4, 2009:

Peperonata and zucchini omelette
Heirloom tomato salad served over roasted fingerling potatoes
(see recipe below)
2006 Anthony Road Pinot Gris (Finger Lakes, New York)
Fromage blanc with ginger-lemon confiture

1 cup heirloom tomatoes (choose a variety)
1 lb. fingerling potatoes, scrubbed and cut into chunks
2 tablespoons unsalted butter
kosher salt
freshly milled black pepper
sage leaves (optional)

Melt one tablespoon butter in a large skillet. Add fingerlings and toss to coat. Place potatoes in a roasting pan or Pyrex baking dish. Sprinkle generously with kosher salt and freshly milled black pepper. Roast in a pre-heated 375 F oven for 45 minutes or until potatoes are golden brown.

About 15 minutes prior to service: Melt one tablespoon unsalted butter in a large skillet. Add heirloom tomatoes to pan and briefly sauté tomatoes until their skin wilts slightly. Remove from heat and set aside. Add sage leaves to the pan and sauté until leaves are wilted, about 30 seconds.

Assembly: Spoon fingerlings onto a salad plate. Spoon tomatoes over roasted potatoes. Allow about 1/2 cup per serving. Scatter fried sage leaves if desired and serve immediately.

Time: One hour.
Makes 2 servings as a side dish.

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