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Heirloom Tomato Salad




Source of Recipe


KSL
Heirloom Tomato Salad
by: Lugano's Restaurant


Serves 4

Ingredients:
5 large, ripe assorted heirloom tomatoes
4 balls of fresh mozzarella in water
16 leaves of fresh basil
4 Tbsp. roasted tomato pesto (optional)
Salt & pepper to taste
Extra virgin olive oil
Shaved red onion, half
Assorted arugula sprigs (optional)

Roasted tomato pesto:
16 Roma tomatoes, quartered
6 cloves of garlic
1 sprig of rosemary
½ Tbsp. oregano
Salt & pepper, 4 oz. olive oil
Procedure:
Arrange tomato slices alternating with fresh mozzarella slices, red onion and basil. Drizzle with extra virgin olive oil, salt & pepper, for each plate drizzle 1 tablespoon of roasted tomato pesto (as garnish) over tomatoes (optional). Serve on large platter.


Roasted tomato pesto:

Place quartered tomatoes in mixing bowl. Add remaining ingredients and toss together. Place on baking sheet and place in preheated 300F oven for approx. 2 hours. Tomatoes should be firm but still juicy. At this point tomatoes may be used in pasta, or blended in processor for pesto.