I knew I had to have an accompaniment with my beef tenderloin and with all the different varieties of heirloom tomatoes around, why not cook them my favorite way? A few of these heirloom tomatoes are from my garden and some from my sous chef Chuck Taylor.
Pick out some small or medium heirloom tomatoes.
1 cup of Panko bread crumbs
1/4 cup chopped fresh Thai Basil
2 tablespoons olive oil
1/4 cup Parmesan cheese
freshly cracked black pepper
Cut tomatoes in half and place them in a baking dish
Toss the Panko crumbs with the Thai basil, olive oil and Parmesan cheese. Season with salt and pepper
Drizzle a little olive oil on top
Season with salt and pepper.
6 heirloom tomatoes, sliced thin
Lay the sliced tomatoes and a rack over a cookie sheet to catch the drippings. Drizzle with Extra Virgin Olive Oil. Season with salt and freshly ground black pepper. Place in a preheated 200 degree oven for a couple of hours or until dry. The dried tomatoes can be stored in olive oil in the refrigerator for a couple of weeks.
They are great on pizzas, salads or serve with cheese and crackers!!