Heir­loom Tomato Plat­ter



This is one of those dishes that is so sim­ple to put to­gether yet packed with flavour, and it looks fab­u­lous! If you’re in­vited to a potluck and you don’t cook, this is the recipe for you (though friends won’t be­lieve you “don’t cook” once they try it). It’s also a su­per dish to have in your prover­bial back pocket to fill out a menu of more com­pli­cated dishes, be­cause you can put it to­gether in just a few min­utes. The cold-pressed sun­flower oil or pump­kin seed oil adds a nutty taste and is per­fectly ac­cented by the toasted seeds at the end. Buy the toma­toes a few days ahead to make sure they’re per­fectly ripe, and choose a mix­ture of colours, sizes and flavours of heir­looms to re­ally make a splash.

⅓ cup (80 mL) cold-pressed sun­flower oil or pump­kin seed oil

8 fresh chives, torn in half

½ cup (125 mL) packed fresh basil

1 tsp (5 mL) fresh rose­mary leaves

1 small clove gar­lic

Salt and freshly ground pep­per

8 to 12 heir­loom toma­toes and/or 1 to 2 cups (250 to 500 mL) cherry or mini toma­toes 1 tbsp (15 mL) toasted sun­flower seeds or green pump­kin seeds

Flaky salt

1 Com­bine oil, chives, basil, rose­mary, gar­lic and ½ tsp (2 mL) each salt and pep­per in a mini-chop­per or blender. Purée un­til fairly smooth. Use im­me­di­ately or cover and let stand at room tem­per­a­ture for up to 4 hours, or re­frig­er­ate for up to 1 day. For a clear oil, let stand for at least 4 hours, then strain through a fine-mesh sieve.

2 Let oil warm to room tem­per­a­ture if chilled. Cut toma­toes cross­wise into thick slices, if large, or cut in half cross­wise if small. Mini toma­toes can be left whole. Ar­range dec­o­ra­tively on a plat­ter. Driz­zle with herb oil and sprin­kle with toasted seeds and flaky salt.

Serves 12

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