Unique Ways to Use Heirloom Tomatoes

You can find Chef Suman Ali Sayed on Instagram, YouTube and Facebook.

“Marry Me” Heirloom Tomatoes Flight

Ingredients

• Grilled halloumi cheese, basil & pickled shallots, pomegranate molasses
• Seared paneer, honey drizzle & coarse pistachio & rose petals
• Creamy burrata, fresh oregano, zaatar, olive oil & balsamic glaze
• Crumbled goat cheese, sliced watermelon, loomi powder & fennel fronds
• Crispy beef bacon, lettuce, sriracha ranch, shaved parm (BLT)
• Pickled red turnips, shaved cucumber, pitted olives & date salsa

Directions

1. Season all tomato slices with salt and pepper.
2. Build / garnish as per ingredients enlisted above on top of sliced heirloom tomatoes.
3. Use a large wooden charcuterie style board to present.
4. Add drizzling oils as you like (Red Chilli Oil / Green Herb Oil).
5. Grate lemon zest on top.

Grilled Heirloom Tomatoes & Citrus Salata with Mango Powder

Ingredients

• 2 ripe heirloom tomatoes
• 1 ripe peach
• 1 head of radicchio
• Pickled red onions
• Citrus segments (use any type you’d like - orange, pomelo, grapefruit)
• 1 Pear or Apple
• Chaat Spice – to taste
• Amba Powder (Mango Powder) – to taste

For Dressing

• 2 tbsp date vinegar
• 1 tsp dijon mustard
• Salt and pepper
• 1 tbsp lemon juice
• 4 tbsp olive oil

Directions

1. For the Dressing: whisk together date vinegar, dijon mustard, salt, black pepper and lemon juice. Gradually whisk in olive oil until combined.
2. Cut tomatoes and peach into quarters and place on the grill to char.
3. Cut radicchio into halves and lightly grill.
4. On a large serving platter, arrange tomato quarters, radicchio (can be broken/separated with hands roughly), pickled red onions, grilled peach, and the other fruits. Drizzle the dressing on top.
5. Dust the chaat spice and mango powder on top.

Garden Party Heirloom Tomato Toasts

Ingredients

• 1 loaf sliced sourdough bread
• Butter for toast
• 2 or 3 ripe heirloom tomatoes
• 1 cup whipped labneh
• Salt and pepper
• 2 – 3 tbsp pomegranate molasses
• 2 tbsp basil oil
• Fresh basil or cilantro (for garnish)
• Edible flowers (for garnish)

Directions

1. Use good quality sourdough bread, lightly butter and toast on the grill or in the oven.
2. Cut a mix of heirloom tomatoes of different colours and sizes (some into slices & some chopped).
3. On toasted sourdough, spread whipped labneh, and arrange sliced tomatoes on top. Season with salt and pepper. Drizzle pomegranate molasses and basil oil, then garnish with basil or cilantro leaves and edible flowers.

Heirloom Tomato Tart with Spiced Ricotta & Fresh Herbs

Ingredients

For Flaky Puff Pastry:

1 ½ cups all purpose flour

For Tart Filling:

• 1 cup ricotta cheese
• ½ cup heavy cream
• 3-4 tbsp green schug (recipe below)

For Green Schug (Blitz all ingredients in food processor):

• ½ bunch mint
• ½ bunch cilantro
• 2 cloves garlic
• 200 ml olive oil
• Juice from one lemon
• Salt & pepper – to taste

For Tomato Topping:

• 2-3 Colorful heirloom tomatoes, sliced (Use a mix of colours - green, plum red, yellow)
• Salt & pepper – to taste
• Aleppo pepper (Syrian chili pepper)
• Green schug for drizzling
• Za’atar, oregano and/or fresh thyme
• 1 tbsp chopped rosemary
• 1 tbsp oregano
• 6 oz unsalted butter (cold)
• 4-6 tbsp ice water

Directions

For Flaky Puff Pastry:

1. Using a food processor, pulse in together the flaky dough ingredients until blended.
2. Add butter and pulse again so that the mixture resembles a coarse texture like chunks of butter.
3. Place the blended tart crust ingredients into a bowl and drizzle with ice water.
4. Using your hands, bring the dough together by gently kneading.
5. Form into a disc shape, wrap in cling film and refrigerate for an hour.
6. Preheat oven at 400 F. Place oven rack in middle.
7. On a lightly floured surface, roll out the dough into a 13-inch circle. Lift and place it on to a floured/buttered tart pan, and gently snuggle it in against the sides and bottom of the pan. Trim excess.
8. Prick the bottom with a fork and cover with parchment paper, cover with pie weights and bake the crust for 20 minutes.
9. Remove the pie weights and parchment paper, then bake for another 5-10 minutes until golden. Let it cool once baked.

For Tart Filling:

1. Meanwhile, make the tart filling by whisking all ingredients together in a bowl.

To Assemble:

1. Add the tart filling to the crust, smoothing it out evenly.
2. Top with sliced colorful tomatoes, arranging in a beautiful manner and creating some layers.
3. Season with salt and crushed pepper. Add aleppo pepper then drizzle over the Green Schug. Sprinkle za’atar, oregano, and/or fresh thyme as garnish.

Heirloom Tomato Sabzi

Ingredients

• 4-5 baby eggplants
• 2 thai red chili or green chilis
• 2-3 semi ripe heirloom tomatoes
• 1 medium white onion, chopped
• 2 tbsp tomato paste
• Spice mix (1 tsp. ground cumin, 1 tsp. ground coriander, ½ tsp. loomi powder)
• 1 can coconut milk
• 1 canned chickpeas (drained and rinsed)
• Arugula or seasonal micro greens (for garnish)
• 1 cup steamed basmati rice

Directions

1. Garnish with arugula or seasonal micro greens and serve with steamed rice.
2. In a medium sized pot, pour 2-3 tablespoons of oil. Set your flame on medium heat.
3. Add chopped onions and sauté until translucent.
4. Add slitted chilis, chickpeas, baby eggplants, tomato purée and sauté for 2 minutes. Add the spice mix and continue to sauté for 2-3 minutes until nicely combined.
5. Add the ripe heirloom tomato halves and gently stir. Add 1 cup water, coconut milk & stir thoroughly.
6. Season with salt and pepper, cover with lid, cook for 5-8 mins until the eggplants tender and tomatoes soften. You will notice the natural oil from the vegetables floating on top while the dish is simmering.