Garden & Pantry
Heirloom Beef Heart Tomato Salad with Black Garlic Balsamic & Herb Oil
This recipe elevates the magnificent Beef Heart tomato, focusing on pure garden flavors and high-umami accents. By pairing the fleshy texture of heirloom tomatoes with a deep, syrupy black garlic balsamic reduction and vibrant herb oil, you create a restaurant-quality dish that celebrates the peak of the season.
- Prep
- 25 min
- Cook
- 10 min
- Serves
- 4
- Level
- Medium
- Per serving
- 500 kcal
Method
Prepare the tomatoes: Bring a large pot of water to a boil (100°C). Score a small 'X' on the bottom of each Beef Heart tomato. Submerge them in boiling water for 20 seconds, then immediately transfer to an ice bath. Peel the skins carefully, starting from the 'X'. Slice the tomatoes into thick, irregular wedges and set aside at room temperature.
Make the Black Garlic Balsamic: In a small blender or using a mortar and pestle, combine the black garlic cloves with the balsamic vinegar. Slowly emulsify with 2 tablespoons of olive oil until you have a smooth, dark syrup. If you don't have a blender, mash the garlic into a paste first then whisk in the liquids.
Prepare the Herb Oil and Sourdough: Finely mince the basil and combine it with 4 tablespoons of olive oil (for a professional finish, you can blitz and strain this, but a rustic chop works beautifully). Tear the sourdough into bite-sized pieces and toast in a pan with a splash of oil at 180°C until golden and crisp.
Marinate: Finely slice the shallot into rings. Toss the tomato wedges very gently with the shallots, a pinch of sea salt, and a spoonful of the herb oil. Let this sit for 5 minutes to allow the juices to release.
Assemble: Place the seasoned tomatoes on a large serving platter. Tear the burrata balls and nestle them among the tomatoes. Drizzle the black garlic balsamic generously over the cheese and fruit. Scatter the sourdough croutons and remaining herb oil over the top. Finish with a final sprinkle of sea salt flakes.
Notes
Always serve tomatoes at room temperature; refrigeration destroys their volatile flavor compounds and alters the texture.
The tomato 'water' that collects at the bottom of the marinating bowl is liquid gold—pour it over the bread pieces at the end.
If you cannot find Beef Heart tomatoes, look for large Marmande or any ribbed heirloom variety with high flesh-to-seed ratios.
For the herb oil, blanching the basil for 5 seconds before blitzing will preserve a vivid green color for hours.
