Heirloom Tomatoes Over Pasta with Garlic Breadcrumbs and Shallot-Thyme Vinaigrette
Sep 06, 2021, Updated Aug 04, 2024
Heirloom Tomatoes are at their peak right now – take advantage of their superior taste and beautiful hues. A wonderful summer pasta salad – best served at rom temperature.
This recipe is a breeze ~
- Tomatoes Marinate in a Zesty Vinaigrette (adds a burst of bright flavors) – then tossed with Spaghetti (while it’s still warm to “grab” the flavor of the dressing)
- I chose a Quinoa Pasta that is gluten-free. Use what you like! Stir into the marinated tomatoes.
- Garlic Breadcrumbs top the dish and add a nice crunchy topping – lends ton of flavor too
- Shavings of Parmigiano Reggiano or an Aged Gouda cheese tossed in adds heartiness to the dish (omit if vegan)
- Basil leaves a must – I choose green & purple (opal basil) varieties; scatter on top
An incredibly Easy Recipe featuring my favorite variety of tomatoes – The Heirloom!
Some examples of varieties I love:
Golden Jubilee, Chocolate Pear, Cherokee Purple, Striped German, Brandyboy, Green Zebra and Black Krim.
Each lend a gorgeous color to a recipe – some are milder in flavor with less acid… all sweet with juicy interiors.
Some Heirloom Tomato Facts:
- Heirloom plants are treasures that have been grown for generations from seeds gathered year to year, to preserve their exceptional flavor – as opposed to commercial crops that are prized for their durability, often at the expense of taste and nutrition.
- These tomatoes can be quirky and odd in shape, in a rainbow of colors, that are as intriguing to look at as they are delicious to eat!
- The rule of thumb for any kind of heirloom in the seed world is that something has to be at least 50 years old to be an heirloom.
- Taste for yourself at a local farmers’ market – There are more than 3,000 varieties of heirloom or heritage tomatoes in active cultivation worldwide and more than 15,000 known varieties!
- They should be available through October or November (I’m in CT!)… then shipped to better grocers, from mainly California.
- When commercially grown tomatoes are picked green for transport, their vitamin C content is decreased. Although they continue to ripen, turning red in the process, they never achieve their full complement of nutrients.
- In addition, even minimal commercial processing affects the overall nutritional value of fruits and vegetables, and mishandling that produces bruising further reduces nutritive content.
- With what we know today about the value of eating a variety of brightly colored fruits and vegetables, I find that serving colorful and tasty heirloom produce is a fun way to nourish all.
The main reason to choose heirloom tomato varieties is their taste… and “old-time flavor.”
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Enjoy!
Karen
Heirloom Tomatoes Over Pasta with Garlic Breadcrumbs and Shallot-Thyme Vinaigrette
Heirloom Tomatoes team with Gluten-Free Quinoa Spaghetti, Easy Shallot-Thyme Vinaigrette and Garlic Breadcrumbs. Delicious served at room temperature.
Ingredients
- 6 medium Heirloom tomatoes , use different colors and shapes
- 1 recipe Shallot-Thyme Vinaigrette
- 8 ounces Spaghetti, I used a gluten-free Quinoa Pasta
- 1 thick slice country bread, or choose a gluten-free variety, or sourdough (equal to ½ cup bread cubes)
- 2 teaspoons extra virgin olive oil
- 1 medium fresh garlic clove, peeled, finely grated
- 1 big pinch sea salt
- 2 tablespoons basil leaves, green and purple
- 1/4 cup aged gouda, shaved; or parmegiano reggiano
Instructions
- Make Shallot-Thyme Vinaigrette.
Make the Garlic Breadcrumbs:
- Heat the oven to 350 degrees. Cut bread into 1″ cubes. Add to a small baking dish with 2 t. olive oil, grated garlic and a big pinch of sea salt; mix in. Bake for 10 minutes, turning once or until golden, watch – can burn quickly. When cool, crush with your fingers.
Tomatoes:
- Wash and dry tomatoes. Cut into wedges or thick slices, discarding the cores.
- Add them to a large platter and toss with some Shallot-Thyme Vinaigrette – at least 1/4 cup.
- Let marinate at least half an hour.Cook pasta as package directs – al dente. Drain, shake out excess water and combine with marinated Heirloom Tomatoes on the platter. HINT: The warm pasta will grab the flavors of the vinaigrette.
Finish the dish:
- Garnish with Garlic Breadcrumbs just before serving.
- Top with basil leaves, and shavings of cheese, if using. Add some extra vinaigrette if desired, save the rest in a glass container in the refrigerator.
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 211kcalCarbohydrates: 34gProtein: 9gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 11mgSodium: 155mgPotassium: 392mgFiber: 3gSugar: 4gVitamin A: 1115IUVitamin C: 17mgCalcium: 91mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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