Heirloom Tomato Concasse with Wilted Swiss Chard
| Servings |
Ingredients
- 1 pound fresh sweet, ripe heirloom tomatoes, finely chopped (about 2 cups)
- 1 cloves to 2 garlic minced or puréed, to taste
- salt to taste
- 1 tsp balsamic vinegar
- 2 T EVOO
- Several fresh basil leaves cut slivers or torn
- Freshly ground pepper
- 1-2 bunches Swiss chard stemmed (keep stems if they are wide and fleshy), leaves washed2 changes of water, about 1 ¼ to 2 pounds
- Feta for garnish optional
Ingredients
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Instructions
- In a large bowl, combine the tomatoes with their juices, garlic, salt, vinegar, 1 tablespoon of the olive oil and half the basil. Cover and let sit for 30 minutes or longer. Stir, taste, adjust salt and add pepper.
- Meanwhile, wilt chard by blanching in boiling salted water for about a minute or by steaming above 1 inch of boiling water for about 2 to 3 minutes, flipping the bunch top to bottom using tongs halfway through. Transfer to a bowl of cold water, drain and squeeze out excess water, taking up the chard by the handful. Chop coarsely.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add chard and heat through, stirring, until coated with oil. Season to taste with salt and pepper.
- Remove to a platter or to plates, spoon on the tomato sauce, sprinkle the remaining basil over the top and serve.
Recipe Notes
Adapted from Cooking NY Times (www.cooking.nytimes.com)