Tomatoes are not just for Ketchup anymore 😉
noun, plural to·ma·toes.
any of several plants belonging to the genus Lycopersicon, of the nightshade family, native to Mexico and Central and South America, especially the widely cultivated species L. lycopersicum, bearing a mildly acid, pulpy, usually red fruit eaten raw or cooked as a vegetable.the fruit itself.
In Italy, I learned so many recipes with Tomatoes at the heart of them. It became almost an obsession to see how creative I can get with this fruit. One of my favorite dishes was the Heirloom Tomato Tart, because of not only how easy it was, but fresh it tasted in combination with herbs of Provence and basil leaves. It’s especially fun to make with a group of friends.
Chef Jade at the Leaning Tower of Pisa
- 3 large heirloom tomatoes, cut into 1/4-inch slices
- 3 small heirloom tomatoes, cut into 1/4-inch slices
- 2 tablespoon Dijon mustard
- 1 refrigerated puff pastry
- 1 teaspoon herbes de Provence
- 1 teaspoon salt
- 1/ 2 teaspoon black pepper
- 1/4 cup crumbled goat or feta cheese
- Fresh basil leaves, optional
- ¼ cup olive oil